This recipe was brilliant! I sub-ed out half the white chocolate chips for craisins, which I soaked in orange juice. I just put about 1/2 c of craisins into a bowl with about 1/2 c orange juice (or enough to cover) into the microwave and nuked it on high for 1 min and then dumped the contents of the bowl into the wet ingredients. It was the perfect combination of sweet and citrusy. Thanks for the recipe!
I love this recipe but I did change it a little, I added 1 cup of cranberries (pre-soaked in orange juice) 1/2 cup of Macademia nuts and 1 teaspoon of Orange baking emulsion. I always freeze individual cookie dough balls (This always helps with stopping them going flat and also saves eating a whole batch at a time). Roll the dough into balls and place on a cookie tray in the freeer. Once frozen store in a zip lock bag until required. To cook simply place frozen dough balls on a baking tray and bake at 350 degrees for approz 25 mins. Perfect cookies everytime.
This was one of the best (top 3) cookie recipes I have ever made. Nothing needs to be changed. Just sit back and enjoy the most delicious cookies ever!!
As far as I'm concerned, you couldn't make a better cookie! These beautiful little gems are Incredible! Moist, chewy, with a hint of orange, I mean, what is NOT to love about this one???? When I was a kid, my mom used to make these but instead of the orange zest, she would always put in a scoop of the frozen concentrated orange juice you would find at the grocery store. I loved them then and I love them now!!!
Absolutely delicious little cookies! These were the first ones to go on our Christmas cookie tray. The combination of white chocolate and organge is to die for. These a definite keeper and repeat in my house!
I made these as a recipe selection for the Allrecipes Allstars this month. They reminded me a lot of a macadamia nut cookie without the macadamia. They had a slight orange taste, but it wasn't really pronounced. I personally prefer a softer slightly cake like cookie, where these are definitely more of a crispy and chewy cookie. I would even say they are quite greasy on the bottom. I believe it is from the amount of butter and the white chocolate. Only change I made was using a bar of real white chocolate, I chopped, and cutting the amount in half. Mainly, because I just find white chocolate to be too sweet. With half the recipe, I got 2 dozen cookies. Citrus and white chocolate, none the less, is an interesting combination and has inspired me to try citrus rind even more now in other recipes.
I thought these were great and very versatile. I did change modify the recipe, just a little bit. I added orange craisins (that I soaked in oragne juice) and to half the batter I added toasted cashews. They were devoured!
These are fabulous cookies. Chewy and moist with the perfect touch of orange flavor, these will be made often in this house. I used a smidgeon more orange zest than requested in the recipe because I love citrus in baked goods.
Delicious. I did make a few changes - added 1/2 tsp vanilla, added about 1/2 cup chopped macadamia nuts and reduced white choc chips to 1.5 cups. They're like a white choc macadamia nut cookie... but with a little hint of orange that makes them outstanding. I might make these instead of my usual white choc macadamia nut cookie from now on! I used the zest from one medium-size orange, didn't measure it out exactly.
