The secret to these cookies is making sure they have enough "body" to them before you bake them. If they don't, they will spread out and not have enough character to hold together once you start dipping them in the white chocolate. I don't know how else to describe the certain je ne se qua the dough needs to have, but the texture should be more firm than the typical oatmeal cookie recipe. Don't be afraid to add a couple of tablespoons of flour at the end, if needed.
Happy baking & love & all that stuff -
M.
(P.S. Pictures will follow, as soon as I can stand being in the kitchen again! Darn this "morning sickness" stuff).
Cast of characters:
1 1/2 c. raisins (or my new favorite, Craisins)
1 c. orange juice
1 c. butter, room temperature
1 ½ c. sugar
2 large eggs
¼ c. grated orange peel
1 t. cinnamon
½ t. cloves
2 1/2 c. all-purpose flour
2 t. baking soda
1 t. salt
3 c. rolled oats
16 oz. white chocolate baking chips
2 t. vegetable oil
Directions:
- Combine orange juice & raisins; let stand overnight.
- Cream butter & sugar together.
- Beat in eggs, orange peel, & spices until light and fluffy.
- Combine flour, baking soda, and salt; stir into butter mixture.
- Add raisins, any soaking liquid, and oats; mix well.
- Drop by rounded tablespoonfuls onto greased cookie sheets.
- Bake at 350 for 10-12 minutes.
- Cool completely on cooling racks.
- In a small, deep bowl, melt the white chocolate & oil (put in microwave for 2-3 minutes on LOW power, stirring once. If it needs longer, microwave in 1 minute intervals, stirring well between each one.)
- Dip one-third of the cool cookie into the white chocolate.
- Place on waxed paper-lined cookie sheets and chill until white chocolate is firm. Warning: the probability that several of these will go MIA before the rest are completed is fairly high. Plan accordingly.
- Makes about 3 dozen, depending on how many people have been snitching from the cookie dough bowl.
