Recipe by MustangMom
I got this recipe from a friend of mine. We think these cookies are delicious! A nice hint of orange to an oatmeal cookie! I usually double this recipe, and (if I'm feeling nutty! I'll add some chopped pecans! (Prep time does not include soaking the raisins overnight in the liqueur.)
Top Review by ranch-girl
I used dried cranberries instead of raisins for a holiday theme and they were delicious. I needed more like 1/4 cup triple sec to cover the cranberries (I wanted to be sure they were seriously soaked). Also, I added the white choc. chips directly to the cookie batter because I wasn't going to have time to drizzle it on later. Thanks for posting!
- 177.44 ml raisins
- 44.37 ml triple sec (orange liqueur)
- 118.29 ml butter, room temperature
- 177.44 ml sugar
- 1 large egg
- 9.85 ml freshly grated orange zest
- 236.59 ml flour
- 4.92 ml baking soda
- 354.88 ml rolled oats
- 226.79 g white chocolate chips
- 4.92 ml Crisco shortening
Directions See How It's Made
- Combine raisins and liqueur; let stand overnight or for several hours.
- Beat butter and sugar until fluffy.
- Beat in egg and orange peel.
- Combine flour and baking soda; stir into butter mixture.
- Add raisins (with liquid) and oats.
- Mix well.
- Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly.
- Bake at 350° for 10-12 minutes.
- Cool completely.
- Melt white chocolate according to directions on package.
- Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
- Let harden completely before storing.