A few weeks ago, I signed up for a Cookie Countdown through My Recipes.com. Each day I receive an email with a link to a delicious new cookie recipe to try. The countdown began on November 1st, and you can easily click on their interactive calendar to see what recipes were sent out previously. Each recipe was originally published in a magazine, and today's recipe was orginially from Christmas with Southern Living, Oxmoor House, DECEMBER 2006. These cookies turned out to be quite delicious; although, it did take eating a few for them to really grow on me. Now that I've eaten nearly the entire batch on my own, I can confidently say that they are yummy and slightly addicting. They have a unique flavor and are relatively light and crispy. Warning: It is hard not to have a few crumbs fall while eating these.
Click here for a Printable Recipe.
Yield: about 2 1/2 dozen
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 2 Tbsp. unsalted butter, softened (I used 1/2 c shortening + 2 Tbsp unsalted butter)
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon fiori di sicilia or orange extract (see note) (I used orange extract)
- 1 cup uncooked regular oats
- 8 ounces white chocolate, chopped, divided (about 2 cups)
- 1/2 cup raisins or golden raisins
Combine first 4 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in 1 cup white chocolate and raisins. Cover and chill dough 1 hour, if desired.
Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
After cookies have completely cooled, melt remaining 1 cup white chocolate. Spread melted chocolate over approximately half of each cookie.