 Ingredients
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
Directions:HEAT oven to 350 F.
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. STRIP VARIATION: 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.
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