Frost-Bites Recipe -
Frost-Bites Recipe
  • READY IN 8+ hrs


Recipe by  

"Wonderful oatmeal-raisin cookies flavored with a bit of orange, then half-dipped in white chocolate."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    8 hrs 30 mins


  1. In a small bowl, combine the raisins and orange juice, soak overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and orange zest. Combine the flour, baking soda and oats, stir into the creamed mixture. Fold in the raisin mixture by hand. Drop by rounded spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, combine the white chocolate and shortening. Melt over a double boiler or in the microwave, stirring frequently. When cookies have cooled, dip each cookie halfway into the chocolate, then scrape the excess off onto the side of the bowl. Set cookies on to waxed paper to dry.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2007

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.

Most Helpful Critical Review
Apr 24, 2008

The cookies themselves were great. I only dipped half of them in whire chocolate and the dipped ones were not as good. The white chocolate completley masks and hides the taste of the cookies. IOf you make these i suggest skipping the white chocolate!!


11 Ratings

Dec 13, 2011

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...)

Jan 15, 2003

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!

Jan 19, 2008

Good recipe. I added a teaspoon of orange extract, and it still didn't taste too orange-y. Also, i added a bag of dark choc chips instead of dipping the cookies in white chocolate.

Nov 26, 2008

I have used this recipe for a few years now and I love it. I substitute dried cranberries for the raisins and mix in white chocolate chips rather than dipping them. It saves on work and I can use far less chocolate chips as well.

Sep 03, 2006

These were great! For some reason I had an extremely difficult time melting the white chocolate to a good texture, but so it goes... they still tasted great. I substituted with half wheat flour, and used canola oil in place of the shortening. I also added a considerable amount of cinnamon and nutmeg -- added great flavor!

Jun 06, 2006

this taste great..even without the white dip! They do spread out quite a bit when do space them as stated..and make sure you put them in the center rack..because they thin out the bottom can cook to quickly..if they are not on the center rack. Great cookies!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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