Vol Ball Caramel Orangesicle Cookies

I am ready for football season, mainly watching the University of Tennessee play. There is something so incredible about sitting in the stands amongst a see of bright TN orange, singing Rocky Top, and watching the Pride of the Southland Marching Band form a giant "T" for the football team to run through. I tear up every single time this magical combination happens right before kickoff, because it is as that moment I am one with the crowd.


Football season cannot happen soon enough. I am so ready for it that I even changed my ringtone on my cellphone to Rocky Top and will probably annoy all the Georgia Bulldawg fans around me. You see I live in the heart of Dawg's territory and wear my orange proudly. I am such a diehard fan, that my entire kitchen is being outfitted in Kitchenaid Orange appliances.


In honor of the upcoming football season, I decided to create my own twist on another chocolate chip cookie. This one I affectionately have dubbed "Vol Ball Caramel Orangesicle Cookies". It has a hint of orange flavor to tease your tongue, are pillowy soft, will rock your world with white chocolate chips, and send you over the edge when you bite into it's caramel center. Oh yes beloved reader, this one is a keeper for sure!

Here is the recipe:

Dry Ingredients: (Sift these ingredients together)
2 1/2 c flour
1 tsp baking soda

For the sugar base:
1 1/2 sticks of butter melted 1 1/2 c packed light brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1.5 tsp orange extract 2 eggs
1 package of vanilla instant pudding (don't question me, just buy it!)
1 c white chocolate chips
zest of two oranges or one large navel orange
1 c caramel bits

Directions:

1) Preheat oven to 325 degrees F.
2) Beat the butter, sugars, vanilla, and orange extract until creamy.
3) Add in the eggs and mix until smooth.
4) Mix in the pudding.
5) Incorporate dry ingredients into mixture.
6) Using a microplane grater, zest two oranges and add to mix.
7) Next, gently mix in the blessed white chocolate chips and caramel bits.

This is what the mix should look like

8) Take a big chunk of dough roll it into a ball.  

9) Drop them onto greased cookie sheets

11) Bake for a minimum of 17 minutes.
12)  When you pull them out of the oven....RESIST and let them rest.

Fresh out of the oven

check out that gooey caramel center!

Everything is perfect with a tall glass of ice cold milk!

 

ENJOY!  :)

One Pound Chocolate Chip Cookies

I am on a high protein diet, which has really caused me to reevaluate why on earth I decided to make these monsters. One bite in them, and you will turn into a chocolate zombie. I am not kidding. These babies are the size of my palm and about half an inch thick.



The best part, when you bite into them, they are soft, chewy, and hit you with a chocolate caramel center. Prepare to feast your eyes and loosen your belts a notch.


Directions:

Dry Ingredients (Sift all these ingredients together....BEFORE you add it to the gooey sugar base).
2 c flour
1/2 tsp baking soda
1/2 tsp salt

For the sugar base:
1 1/2 sticks of butter (give me a break, I live in Savannah and yes, Paula Deen is from here!)
1 c packed light brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 egg plus another egg yolk
1 c chocolate chips
1 c white chocolate chips
20 rolos (yeah, you heard me, and make sure you take off its golden wrapper!)

Preheat oven to 325 degrees F.

Put on an apron, you will wear flour if you aren't careful!

Melt butter

In my Kitchenaid mixer (I LOVE that thing), beat together the butter, sugar, and vanilla until creamy. 

SLOOOOWLLLY add in the egg and then the yolk until everything looks smooth.

Then, slowly add in the dry ingredients.

When everything looks like doughy heaven, incorporate in all the blessed chocolate chips until your mixer sounds like it is driving on a bumpy road.

Here's where it gets fun! 

Take a big chunk of dough roll it in to a ball and then form a cavity in the center. This is the well where you place two Rolo's and then close up the hole.

If need be, pinch off more dough out of your mix to close the gap. You should have a ball the size of a lime. 

Drop them onto greased cookie sheets and bake them for a minimum of 17 minutes. When you pull them out of the oven....RESIST the temptation to eat one. Trust me. They need to sit for about ten minutes in order to harden slightly enough to handle. Otherwise you will end up with a gooey mess on your hands.

Makes about ten cookies....and if you aren't careful, will add ten pounds too!