Raisin Oatmeal Frost Bite Cookies


  • 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.


    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.