Nick's Fish Dive & Oyster Bar Orange Chocolate Chip Cookies
Bring mom back to the days of baking together when you were little. These Orange Chocolate Chip Cookies from Nick's Fish Dive & Oyster Bar in the Woodlands add just a touch of sophistication to the classic recipe. This recipe can also be adapted using a sugar substitute -- and it tastes just as good!
- 2 eggs
- 1 cup sugar or Stevia equivalent
- ¾ cup cooking oil
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup regular rolled oats
- ½ cup barley flour
- ½ cup oat bran
- ¼ cup wheat bran
- 3 tablespoons nonfat dry milk powder
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
- ¼ cup unsweetened shredded coconut optional
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 tablespoon orange zest
- Preheat oven to 375°F. Line cookie sheet with parchment paper. In a medium bowl, beat eggs lightly with a fork, stir in sugar, oil, and vanilla. Set aside.
- In a large bowl, stir together whole-wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, orange zest, 1 Tbsp orange zest and baking soda.
- Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are lightly browned. Transfer cookies to a wire rack; let cool, garnish with orange zest.
This recipe is provided courtesy of Chef Nina Wilhite of Nick's Fish Dive & Oyster Bar in The Woodlands.
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