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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).
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2
Beat butter and sugar in a large bowl until fluffy.
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3
Beat in egg and orange peel.
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4
Combine flour and baking soda in another large bowl and stir into butter mixture.
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5
Add raisins, any soaking liquid, and oats and mix well.
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6
Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flattening slightly.
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7
Bake at 350u00b0F 10 to 12 minutes.
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8
Transfer to racks and cool completely.
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9
Microwave chocolate and oil 3 to 4 minutes on low power in a small deep bowl, stirring once.
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10
Let stand 2 minutes, stir until smooth.
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11
Dip one-third of cookie in chocolate and set on waxed paper.
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12
Chill until chocolate is firm.
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13
STRIP VERSION:
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14
Divide dough into 4 equal portions.
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15
Place 2 portions, at least 6 inches apart, on baking sheet.
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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.
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17
Bake until golden brown, 12 to 14 minutes.
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18
Cool on baking sheets 2 minutes.
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19
Cut logs diagonally into 1-inch-wide strips.
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20
Follow directions for dipping cookies.
