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10 INGREDIENTS 4 STEPS 4hr 25min

Chocolate orange granola cookies

RECIPE

Prep the dough for these moreish cookies the day before – they’ll fill your kitchen with a wonderfully festive aroma as they bake.
Chocolate orange granola cookies Recipe | M&S
Prep the dough for these moreish cookies the day before – they’ll fill your kitchen with a wonderfully festive aroma as they bake.
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
Save ingredients for your next trip to the Foodhall
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
4hr 25min
Total time

Ingredients

Servings
14
US / METRIC
200 g
unsalted butter , room temperature
200 g
soft light brown sugar
50 g
soft dark brown sugar
6 g
vanilla paste
2
M&S free-range mixed size eggs , lightly beaten
225 g
plain flour
5 g
bicarbonate of soda
2 g
baking powder
250 g
chocolate and orange granola
Granola and the zest of 1 orange
50 g
dark chocolate chunks
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Method

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Step 1
Cream the butter (200 g) , light brown sugar (200 g) and dark brown sugar (50 g) for around 3 minutes, until pale and light. Mix in the vanilla paste (6 g) .
Step 2
Add the eggs (2) one by one, mixing well after each. Sift the flour (225 g) , the bicarbonate of soda (5 g) , the baking powder (2 g) and a pinch of salt into the bowl and mix until just combined. Crush the granola (250 g) slightly with your hands, then mix it in thoroughly. Cover and chill for 4 hours or overnight.
Step 3
Preheat the oven to 180ºC/160° fan and line 2 baking sheets with parchment. Scoop out level tablespoons of dough into balls onto the baking sheets, allowing plenty of space for them to spread.
Step 4
Press the chocolate chunks (50 g) into the top of each cookie and bake in batches on the middle shelf of the oven for 13 minutes, until golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack until cooled completely.
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