Chocolate chips and pecans in these delicious orange and vanilla cookies are perfect after-school snacks.

Gallery

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
33 mins
total:
1 hr
Servings:
48
Yield:
4 dozen
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

    Advertisement
  • Beat shortening, sugar and orange peel in large bowl at medium speed of electric mixer until well blended. Beat in milk and egg.

  • Combine flour, pudding mix and baking powder in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.

  • BAKE 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

Tips

* or substitute dried cranberries for the chocolate chips.

Nutrition Facts

92 calories; protein 0.9g 2% DV; carbohydrates 9.6g 3% DV; fat 5.8g 9% DV; cholesterol 4mg 1% DV; sodium 41.9mg 2% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/08/2016
I liked this recipe for making an easily mixable batter and smaller batch than most recipes make. Thus healthier for a small household! I switched out one third of the Crisco for coconut oil and used half butterscotch / half dark chocolate chips. (1/2 cup Crisco 1/4 cup coconut oil; 1/2 cup BS chips 1/2 cup DC chips). I also cooked on a cookie sheet lined with parchment paper. If you know your oven temperature varies then the temp and time are variable so watch for browning edges. Read More