White chocolate oatmeal raisin cookies

    12 hours 27 min

    Mmm, orange juice-soaked raisins and the dipping in melted white chocolate of these soft and chewy oatmeal raisin cookies separate these treats from the pack, in the most delicious way!

    11 people made this

    Serves: 24 

    • 125g raisins
    • 3 tablespoons orange juice
    • 115g butter, softened
    • 150g caster sugar
    • 1 egg
    • 2 teaspoons orange juice
    • 125g plain flour
    • 1 teaspoon bicarbonate of soda
    • 120g porridge oats
    • 270g white chocolate chips
    • 1 teaspoon margarine

    Prep:15min  ›  Cook:12min  ›  Extra time:12hr soaking  ›  Ready in:12hr27min 

    1. In a small bowl combine the raisins and orange juice, soak overnight. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a medium bowl cream together the butter and sugar until smooth. Beat in the egg and orange zest. Combine the flour, bicarb and oats; stir into the creamed mixture. Fold in the raisin mixture by hand. Drop by rounded spoonfuls onto the prepared baking trays (cookies should be at least 5cm apart).
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    4. In a small bowl, combine the white chocolate and margarine. Melt over a double boiler or in the microwave, stirring frequently. When cookies have cooled, dip each one halfway into the chocolate, then scrape the excess off onto the side of the bowl. Set dipped cookies on to greaseproof paper to dry.

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    Reviews in English (12)


    This is a Sunmaid Raisins recipe. I've been making it for years. I have found that adding 1/4c flour helps keep them from spreading out and getting too thin.  -  17 Dec 2007  (Review from Allrecipes US | Canada)


    I've made these for years, and yes, it is a Sun-Maid Raisin recipe that I pulled from an ad many years ago. I add a lot of orange zest! I also use a double boiler to melt the white chocolate after having inconsistent and often heart-breaking and frustrating results with melting the white chocolate in the microwave oven. With the double boiler, I can stir and monitor it more, and I leave the water simmering when I take the top pot off and dip the cookies. Then if the chocolate gets too stiff, I just put it back on the boiling water for a few seconds and stir. Be careful not to get ANY water or moisture in the chocolate!! It will SEIZE UP and be totally unusable. (Ask me how I know...)  -  13 Dec 2011  (Review from Allrecipes US | Canada)


    I actually opted not to use the white chocolate on this one, and just went with the cookie on it's own. It turned out wonderfully, and was very easy to do!  -  14 Oct 2000  (Review from Allrecipes US | Canada)