Frostbite Cookies
I made these often while selling Pampered Chef, since I used so many of their products to make them. They are a unique oatmeal raisin cookie with that great orange flavor.
I made these often while selling Pampered Chef, since I used so many of their products to make them. They are a unique oatmeal raisin cookie with that great orange flavor.
- Carbohydrate 8.53840068072268 g
- Cholesterol 21.9890625042976 mg
- Fat 8.10751502386817 g
- Fiber 0.434911049913817 g
- Protein 1.17409569644829 g
- Saturated Fat 4.85672056936655 g
- Serving Size 1 1 Serving (24g)
- Sodium 48.8065139816842 mg
- Sugar 8.10348963080886 g
- Trans Fat 0.802156052785196 g
- Calories 109 calories
Step-by-step
- Heat oven to 350 degrees.
- Combine raisins and orange juice.
- Cover and microwave on high 1 minute.
- Beat margarine and sugar in a large mixing bowl.
- Add egg and orange peel; mix well.
- Stir in flour and baking soda.
- Mix in oats and raisin-juice mixture.
- Spray cookie sheets with non-stick cooking spray.
- Bake 10-12 minutes.
- Cool on wire rack.
- Microwave white baking chocolate chips and oil on medium power about 2 minutes.
- Stir until chips are melted.
- Dip cookies half way up into chocolate.
- Refrigerate on wax paper lined pan 10-15 minutes until chocolate is set.
Substituting margarine with coconut oil alters the structural integrity of these drop cookies entirely, yielding a crispier periphery instead of a tender interior. Butter contains roughly 16 to 20 percent water, whereas alternative solid fats behave differently during creaming and baking. Understanding how moisture alters spread prevents unexpected flattening in the oven. Precise execution ensures the structural balance between dense rolled oats and delicate citrus aromatics remains intact.
Preventing Common Pitfalls
Over-microwaving the white baking chips during the coating phase results in a seized, grainy paste that refuses to dip smoothly. Melt white chocolate alongside a neutral vegetable oil in short, thirty-second bursts at medium power to maintain a fluid consistency. Skipping the initial thirty-minute preparation window for plumping the raisins in citrus juice leaves dried fruit pockets that absorb moisture from the surrounding dough during baking. Watch for golden edges at the ten to twelve-minute mark, pulling the pans before the centers lose their softness. Transfer baked rounds immediately to a wire rack to halt residual bottom cooking.
Finishing and Storing
Dipping cooled cookies halfway into melted white chocolate requires a subsequent fifteen-minute refrigeration period on wax paper to set the cocoa butter properly. Store completed batches in an airtight container layered with parchment paper at room temperature for up to four days, or refrigerate them to maintain a snap in the chocolate coating. Pair these spiced citrus sweets with strong black coffee or unsweetened iced tea, as bitter beverages cut through the concentrated sweetness of white chocolate and raisins.
