Now, if you ever find yourself in need of a little something sweet, here's how to make your own chocolate chip cookies with oranges. So easy and so tasty!
It seems like everything is done by the handful these days, so why not make your own? You'll be a pro in minutes! You don't need a recipe to figure out how it's made either-just follow this simple step-by-step tutorial. In just an hour you'll have chewy oats and buttery walnuts layered atop of juicy citrus flavor. The process couldn't be easier or more delicious! Now let's get started...
Ingredients
1/2 cup butter, softened (1 stick)
1 cup plus 2 tbsp brown sugar, firmly packed
2 large eggs, at room temperature, lightly beaten (or substitute with 2 Tbsp. corn syrup)
You'll need these ingredients for the dough:
1 1/4 cup all-purpose flour (don't use self-rising)
1 tsp baking soda
2 tsp vanilla extract
2 tsp orange zest
3/4 cup chocolate chips Now for the fun part! Here's what you will want to add to your bowl:
3/4 cup flaked coconut
1/3 cup chopped walnuts
5 Tbsp. unsalted butter, softened (1/4 stick) 1/4 tsp. salt
Directions
Step 1: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil and set aside.
Step 2: In a large bowl, cream the butter and brown sugar until light and fluffy, about 2-3 minutes. With your mixer on low speed, alternately add the eggs then the vanilla extract until well mixed.
Step 3: In another bowl, whisk the flour with baking soda and salt until thoroughly mixed together. Add to the wet mixture in two or three additions then mix at low speed until incorporated.
Step 4: Stir in chocolate chips and coconut flakes.
Step 5: Scoop 2-3 heaping tablespoons of batter onto your prepared baking sheet and gently flatten each cookie with the bottom of a glass or bowl. Bake for 7 minutes. Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.
While they are cooling, make the glaze!
Step 6: In another bowl, whisk together the butter, salt, vanilla, and orange zest until smooth.
