White Chocolate-Dipped Oatmeal-Cranberry Cookies
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“Great for gift-giving or your holiday table. Dipping these chunky cookies into white chocolate adds a special holiday touch, but they're great plain, too. From "Christmas with Southern Living 2006". Enjoy!”
White Chocolate-Dipped Oatmeal-Cranberry Cookies
0 recipe photos
READY IN:37mins |
|
YIELD:4 dozen cookies |
UNITS:US |
Ingredients Nutrition
- 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 dried sweetened cranberries (like Craisins)
- 1 1⁄2 cups pecan pieces, toasted
- 1 1⁄4 cups uncooked quick-cooking oats
- 3 (4 ounce) white chocolate, baking bars coarsely chopped (like Ghirardelli)
- 3 tablespoons shortening
Directions
- Preheat oven to 375 degrees F.
- 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, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended.
- Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
- Bake at 375 degrees F 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 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.
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White Chocolate-Dipped Oatmeal-Cranberry Cookies