Orange Chocolate Chip Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• Zest and juice of one medium orange
  
• 1 bag semisweet chocolate chips
  

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the orange juice and zest, vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Orange Slice Cookies

Taken from www.northpole.com, recipe by Karin

1 pound orange slices (candy) 1/4 cup flour 1 cup margarine 1 cup brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla 1 3/4 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup coconut 2 cups rolled oats 1 cup chopped pecans (I replaced these with chocolate chips)
Mix candy (cut into bite pieces) with ¼ cup flour. Cream margarine and sugars until light and fluffy. Beat eggs and vanilla thoroughly. Beat in dry ingredients. Stir in rolled oats, candy, pecans and coconut. Drop from teaspoon on ungreased cookie sheet 2 inch apart. Bake at 375F for about 13-15 minutes or until delicately brown. Makes about 7 dozen cookies.

Chocolate Cranberry Orange Cookies

This recipe is a combination of my own and Betty Crocker's. I took her recipe and changed the regular cranberries she called for in hers to chocolate covered cranberries.

Cookies
1	cup granulated sugar
1/2	cup packed brown sugar
1	cup butter or margarine, softened
1	teaspoon grated orange peel
2	tablespoons orange juice
1	egg
2 1/2	cups all-purpose flour
1/2	teaspoon baking soda
1/2	teaspoon salt
2	cups chocolate covered cranberries, chopped
Frosting
1 1/2	cups powdered sugar
1/2	teaspoon grated orange peel
2	to 3 tablespoons orange juice

1.	Heat oven to 375°F. Spray cookie sheet with cooking spray.
2.	In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
3.	Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4.	In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

White Chocolate Cherry and Orange Cookies

These cookies managed to get me a place as a top 5 finalist in the Mrs. Fields 30th Anniversary Cookie Contest.

2 cups sugar
1 cup butter
2 eggs
Zest and juice of one medium orange
4 oz white chocolate, melted
1 tsp baking soda
1/2 tsp salt
3 cups flour
4 oz white chocolate, chopped
14 oz jar maraschino cherries, drained and chopped

Cream butter and sugar together until fluffy then add eggs one at a time until well blended. Cream in the melted white chocolate, orange zest, and orange juice until mixed well.

Sift together the flour, baking soda, and salt, and gradually stir into the mixture. Add the chopped white chocolate and cherries.

Put the dough in the refrigerator for about an hour to firm up.

Drop by spoonfuls onto well-greased baking sheets and put each sheet in the freezer for approximately 10 minutes before baking at 375 degrees F for 12-14 minutes, until golden brown. Allow to cool on sheets for a few minutes before transferring to cooling racks.