Get baking this Christmas with my Orange, Cinnamon and Chocolate Chip Cookies. A delicious mix of flavours perfect for festive treats.
5 from 4 votes
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Course Snack
Cuisine American, British, International
Servings 12cookies
Calories 202kcal
Ingredients
200glight muscovado sugar
120gunsalted butter
1mediumegg
½ teaspoonorange extract( I used Nielsen-Massey)
200gplain flour / all-purpose flour
tinypinchsalt
½ground cinnamon
½ground nutmeg
½bicarbonate of soda
60gcandied peel chopped finely
80gchocolate chipsto add to the mix
20gchocolate chipsto add to the dough balls for decorations
Instructions
Preheat the oven to 180 degrees (160 fan, gas mark 5) and line 2 baking trays with greaseproof paper.
- Cream together the butter and sugar.
- Stir in the egg and orange extract.
- Sieve in the flour with the cinnamon, nutmeg, salt and bicarb.
- Add the shopped candied peel and the 80g of chocolate chips.
- Roll the cookies into balls. I used one heaped tablespoons of each ball.
- Leave a space between the cookies as they will spread.
- Place the remaining chocolate chips on top of the dough balls. These won't sink into the mix when baking (see the photo above).
- Bake for 10-15 minutes until golden brown.
- Leave to cool slightly before enjoying. They taste amazing warm with a glass of milk or cup of tea.
Notes
•Best served warm.•You can freeze the dough to make the cookies later. When you want them, leave the dough to defrost, give it a stir and then scoop it out as per the recipe.