- 3/4 cup Sun-Maid Natural Raisins
- 3 tablespoons orange juice
- 1/2 cup softened butter or margarine
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons grated orange peel
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 cups old-fashioned oats or quick oats
- 1-1/4 cups white baking pieces
- 1 teaspoon vegetable oil
HEAT oven to 350° F. STRIP VARIATION:
PLACE raisins and orange juice in a small microwave-safe dish. Cover with
plastic wrap and microwave on high for 1 minute. Let stand.
BEAT butter and sugar in a large bowl using a mixer or wooden spoon.
ADD egg and orange peel; mix well. Stir in flour and baking soda.
MIX in oats and raisin-orange juice mixture.
SCOOP spoonfuls of dough with two small spoons and drop onto cookie sheets
leaving 2 inches between each cookie.
BAKE 10 to 12 minutes. Cool cookies on a wire rack.
HEAT white baking chips and oil in a microwave-safe bowl on medium power
(50%) for about 2 minutes. Stir until chips are melted.
DIP cookies one at a time about half way up into chocolate. Place on a wax
paper lined pan and refrigerate 10 to 15 minutes until white chocolate is set.
DIVIDE dough into 4 equal portions.
PLACE 2 portions, at least 6 inches apart, on baking sheet.
PAT each portion into a 12-inch-long log with well-floured hands (dough
will be sticky) and flatten each log to 1-1/2 inches wide.
BAKE until golden brown, 12 to 14 minutes.
COOL on baking sheets 2 minutes.
CUT logs diagonally into 1-inch-wide strips.
FOLLOW directions for dipping cookies.
Makes about 3 dozen cookies.