Oatmeal Raisin FROST BITES

Of all the cookies I bake for the holidays, this one always tops the charts with everyone. There is just something so comforting about oatmeal cookies; but, these go way beyond ordinary oatmeal cookies. They’re kissed with a taste of orange, and not artificial orange flavoring. Grated orange peel is added to the batter; and the added raisins are soaked overnight in orange juice, to really pump up the flavor. As if all of that isn’t enough to tempt you to try these cookies, there’s more. One third of the cookie is dipped in melted white chocolate, to give it a “frost bite” look. The final result: you have a moist and chewy orange spiced oatmeal raisin cookie, and you have white chocolate! How’s that for a WOW factor!

The night before you plan on baking these, you will need to soak the raisins. In small bowl, combine orange juice and raisins. Cover with plastic wrap and refrigerate overnight. (For those of you who prefer a little more “potent” flavoring, substitute orange liqueur for the juice.) 

Preheat oven to 350° F. Grease cookie sheets. (I use non-stick cooking spray, or butter.)

In large bowl (or stand mixer), beat butter and sugar until fluffy. Beat in egg and orange peel. 

In another (smaller bowl), combine flour and baking soda. Gradually add flour mixture to butter mixture, until well mixed.

Add raisins, with soaking liquid, and oats. Mix well to evenly combine.

Drop dough by heaping teaspoonfuls onto prepared baking sheets, spacing about 2-inches apart. Flatten slightly. Suggestion:  I find it works best if you don’t flatten slightly until the last 2 minutes of baking. (I just lightly tap down on the center of the cookies to slightly flatten.) This keeps the center of the cookie nice and moist and chewy. I find that flattening before baking results in a drier cookie. Bake 10 to 12 minutes. 

Transfer to cooling racks, and cool completely. 

In small, deep, microwave-safe bowl, heat chocolate and oil on LOW power setting for 3 to 4 minutes, stirring once. Let stand 2 minutes. Stir until smooth.

Line a cookie sheet with waxed paper. Dip 1/3 of the cookie in chocolate, letting some of the excess drip back into the bowl. Set dipped cookie on waxed paper-lined baking sheet. Chill until chocolate is firm. Tip: After I get the first baking sheet of cookies dipped in chocolate, I usually place the whole baking sheet of cookies in the freezer, while I dip the next batch. This “flash” sets the chocolate (and leaves more chocolate on the cookie). It sets quickly in the freezer, 2 to 4 minutes should work fine. Remove from freezer as soon as chocolate is firm.

Store in air-tight containers.

Makes about 2-1/2 to 3 dozen.

Tip: By now you must be wondering, how do I keep the cookies I baked on day 1, just as fresh as the cookies I baked on day 5. Bread! If you add 1/2 slice of white bread (or the whole heel end of the loaf) to the container the cookies are in, the next day your cookies will be just as soft and fresh as the day you baked them. The bread will turn hard as rock, just remove and discard. 

OATMEAL RAISIN FROST BITES
Source: Sun-Maid®
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3/4 cup Sun-Maid raisins
• 3 Tablespoons orange juice (or orange flavored liqueur)
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1 large egg
• 2 teaspoons grated orange peel              
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1-1/2 cups old-fashioned oats (not quick-cooking)
• 8 ounces white chocolate baking chips
• 1 teaspoon vegetable oil

DIRECTIONS:

1. Night before: In small bowl, combine orange juice and raisins. Cover with plastic wrap. Refrigerate
    overnight.
2. Preheat oven to 350 F. Grease cookie sheets.
3. In large bowl (or stand mixer), beat butter and sugar until fluffy. Beat in egg and orange peel.
4. In another (smaller bowl), combine flour and baking soda. Stir into butter mixture.
5. Add raisins, with soaking liquid, and oats. Mix well to combine.
6. Drop dough by heaping teaspoonfuls onto prepared baking sheets, spacing 2-inches apart. Flatten
    slightly. (For softer, moister cookies, don't flatten until last 2 minutes of baking time.)
7. Bake 10 to 12 minutes. Transfer to wire racks to cool completely.
8. In small, deep, microwave-safe bowl, heat chocolate and oil on LOW power for 3 to 4 minutes, stirring
    once. Let stand 2 minutes, stir until smooth.
9. Dip 1/3 of cookie in chocolate. Set on waxed paper-lined baking sheets. Chill until chocolate is firm.
   
Tip: After dipping one baking sheet of cookies, place in freezer for 2 to 4 minutes, to "flash" set the
chocolate (and leave more chocolate on the cookie). Remove from freezer as soon as set.

Store in air-tight container.

Yield: 2-1/2 to 3 dozen cookies.