Prep 20 mins
Cook 55 mins
Remember those very slender "stirring sticks" that were chewy orange or lemon candy on the inside and dipped in chocolate? These cookies are reminiscent of that same flavor combination. The texture of these cookies is unbelieveable!! Very soft and slightly chewy. Watch them closely until you know just the right length of time to bake them in your oven. Get ready for a refreshing twist on an old favorite!!!!
- 1 1⁄2 cups butter, softened (I use 1 C butter, 1/2 C margarine)
- 1⁄2 cup canola oil
- 1 1⁄2 cups white sugar
- 1 1⁄2 cups brown sugar
- 5 eggs
- 1 tablespoon vanilla
- 3⁄4-1 teaspoon orange extract or 3⁄4-1 teaspoon lemon extract
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups whole wheat flour
- 2 cups white flour
- white flour (several additional cups for kneading)
- 12 -16 ounces semi-sweet chocolate chips
- 1 cup chopped nuts (optional almonds, pecans or walnuts)
- Preheat oven to 350 degrees.
- With eletric mixer, cream together butter, oil and sugars.
- Adding one-at-a-time, mix in eggs, vanilla extract and citrus (orange OR lemon) extract.
- In a separate bowl, stir together baking powder, salt and flours.
- Gradually stir flour mixture into creamed mixture.
- Knead in (with bare hands) chocolate chips and nuts (if desired).
- Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead.
- I haven't measured exactly, but it may take 2-4 cups of additional flour to reach the desired consistency.
- Shape into golf ball sized balls, flatten slightly between the palms of your hands and lay the thick disks on an ungreased cookie sheet approximately 1 1/2 inches apart.
- Bake 10-11 minutes.
- Remove from oven just BEFORE they begin to brown.
- Allow to cool on the pan for 5 minutes.
- Cool completely on flat surface (I put them on paper towels on the counter top.).
- Store in an airtight container.
- These freeze/thaw BEAUTIFULLY after baking.