Okay, so the weather is going to be more spring-like this week here in upstate New York.  However, the end of school year activities – from picnics to Regents exams to amusement partk trips to graduation and graduation parties – are in full swing.

I have created a new cookie.  Actually, my pumpkin chocolate chip cookies are always being requested.  I love them as they are drop cookies so easy to bake.  They also contain no eggs so a plus for my kids’ friends who are vegans.  Unfortunately, I needed to bake cookies in 90 degree heat on Saturday and realized that, though canned pumpkin was on my list at the grocery, I had forgotten to buy pumpkin.

I decided to take a normal chocolate chip cookie recipe and add to it.  I added the zest of one orange and the juice of said orange.  The cookies are absolutely delicious.  Here’s the recipe.

Orangy Chocolate Chip Cookies

1 1/8 cups all purpose flour

1 1/8 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

Zest of one orange

1 cup butter flavored Crisco

¾ cup sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

Juice of one orange

2 cups chocolate chips

 

Combine flours, baking soda, salt, cinnamon and orange zest in small bowl.  Sift or whisk together.

 

Cream Crisco with sugars and vanilla extract.  Add eggs and juice of the orange.  Slowly, add in dry ingredients.  When well combined, add chocolate chips.

 

Drop by spoonfuls onto parchment paper covered cookie sheets.  Bake for 11 minutes at 350 degrees Fahrenheit.