White Chocolate-Dipped Oatmeal Cranberry Cookies
Dessert
Cookies
Ingredients
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups Craisins
1 1/2 cups pecan pieces, toasted
1 1/4 cups uncooked quick-cooking oats
3 oz white chocolate baking bars, coarsely chopped
3 tbsp shortening
Instructions
Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add eggs and vanilla, beating until blended. Combine flour and next three ingredients, gradually add to butter mixture, beating until blended. Stir in cranberries, pecans and oats. Drop dough by heaping tablespoonfuls 2" apart onto lightly greased baking sheets. Bake at 375 degrees for 9 to 11 minutes or until lightly browned. Cool on baking sheet 2 minutes. Transfer to wire racks to cool completely. Microwave white chocolate and shortening in a medium sized microwave-safe 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.