White Chocolate-Dipped Oatmeal-Cranberry Cookies

 

White Chocolate-Dipped Oatmeal-Cranberry Cookies
About 4 dozen
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1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened dried cranberries (I used Craisins)
1 1/2 cups pecan pieces, toasted, or walnuts
1 1/4 cups uncooked quick-cooking, or old fashioned oats (not instant)
3 (4-ounce white chocolate baking bars, coarsely chopped (Ghirardelli is great)
3 tablespoons shortening

Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans/walnuts, and oats.

Drop dough by heaping tablespoons 2-inches apart onto lightly grease baking sheet or parchment lined sheets.

Bake at 375 degrees for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.

Microwave white chocolate and shortening in a medium-size bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.

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