Amongst us cookie lovers out there I've noticed something which I've dubbed "The Great Cookie Divide." There's those who love a full-on, chocolate fest of cocoa and chocolate chunks and those who prefer a fruity, oaty bite of yumminess. To keep both teams happy I came up with my Spiced Chocolate & Orange Cookies. With just enough chocolate to keep them sweet and indulgent, but also packed with a fruity, citrus tang and wholesome oats. They are moist and chewy and as you can see I've made them super-sized...funnily enough there was no divide over that!
Spiced Chocolate & Orange Cookies
225g unsalted butter
400g golden caster sugar
1 teaspoon vanilla extract
Juice of half an orange
250g plain flour
Grated rind of 1 orange
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
pinch of salt
250g porridge oats
150g dark chocolate, chopped
In a large bowl add the butter and sugar and beat together until smooth and even coloured. Add the eggs, vanilla and orange juice to the mixture and mix well.
In a separate bowl add the flour (no need to sift), orange rind, bicarbonate of soda, cinnamon and salt and mix well to combine. Finally add the porridge oats and chocolate and stir into the dry ingredients.
Slowly add the dry ingredients into the butter mixture, stirring as you go along, until well combined. Place the dough in the fridge for about an hour.
Preheat the oven to 190C/gas 5 and line 2-3 baking trays with baking paper. Take the dough from the fridge and roll into golf-ball size pieces, placing evenly spaced on the baking trays as they will spread in the oven. You should get about 15 balls of dough depending on the size you roll.
Place in the oven for 12-15 minutes then remove and allow to cool on the trays for about 20 minutes before transferring to a wire rack to cool completely.
Belle's Top Tip
Another great combination for these cookies is White Chocolate and Lemon. Just replace the dark chocolate with white, the orange for lemon and leave out the cinnamon.