Ingredients

Instructions

  1. Combine orange juice (or liquor) and raisins in a small bowl and let stand overnight (or--if you are like me and want to make them right now--cover and microwave for 1 minute, cool covered).
  2. Beat butter and sugar in a large bowl until fluffy.
  3. Beat in egg and orange peel.
  4. Combine flour and baking soda in another large bowl and stir into butter mixture.
  5. Add raisins, any soaking liquid, and oats and mix well.
  6. Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flattening slightly.
  7. Bake at 350°F 10 to 12 minutes.
  8. Transfer to racks and cool completely.
  9. Microwave chocolate and oil 3 to 4 minutes on low power in a small deep bowl, stirring once.
  10. Let stand 2 minutes, stir until smooth.
  11. Dip one-third of cookie in chocolate and set on waxed paper.
  12. Chill until chocolate is firm.
  13. STRIP VERSION:
  14. Divide dough into 4 equal portions.
  15. Place 2 portions, at least 6 inches apart, on baking sheet.
  16. 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.
  17. Bake until golden brown, 12 to 14 minutes.
  18. Cool on baking sheets 2 minutes.
  19. Cut logs diagonally into 1-inch-wide strips.
  20. Follow directions for dipping cookies.