These delectable orange and vanilla cookies are the ideal after-school treat because they contain pecans and chocolate chips.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 33 mins |
| Total Time: | 1 hr |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- ¾ cup Crisco® Butter Flavor All-Vegetable Shortening
- ½ cup firmly packed brown sugar
- 2 teaspoons grated orange peel
- ⅓ cup milk
- 1 large egg
- 1 ½ cups Pillsbury BEST® All Purpose Flour
- 1 (4-serving size) package vanilla flavor instant pudding and pie filling mix
- 1 teaspoon baking powder
- 1 cup chocolate chips*
- 1 cup coarsely chopped pecans
Instructions
- Heat oven to 350 degrees F.
- 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.
- * or substitute dried cranberries for the chocolate chips.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 42 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
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.