Orange Creamsicle Cookies

I can’t believe I’m about to say this, but I’m actually excited its Monday. I have a lot to look forward to this week! Starting with today, I have a break from my weekly Monday appointment (not that I have the day off) which means a bit more flexibility in my day which is the way I prefer to work. Also, the housekeepers are coming, which is always excellent! The only downside of today is that The Hubs is leaving on a business trip, but he’ll be back on Wednesday.

Tomorrow I’m getting a haircut, and we get to find out the sex of my friend’s baby! Thus far I’ve just been calling it “Baby Betsy” in the hopes she’ll name it after me. For some reason no one seems to want to name their baby Betsy. I don’t get it. Tomorrow evening we’re going out to dinner with a friend of mine who is in town for a job interview. Fingers crossed she gets the job and moves back to San Diego! Then Wednesday I have a long scheduled dinner date with all my girlfriends, and Thursday I have my bi-monthly Creative Connection gathering, which is always a super fun time.

With all this fun stuff happening, I’m going to do my best not to let work put a damper on my good mood. I think cookies would help with that as well.

Orange Creamsicle Cookies recipe from The Girl Who Ate Everything

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.