White Chocolate-Dipped Oatmeal-Cranberry Cookies |
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Prep Time: 46 Minutes Cook Time: 11 Minutes |
Ready In: 57 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, 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 (we tested with 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 (we tested with ghirardelli) |
3 tablespoons shortening |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until blended.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats.
3. Drop dough by heaping tablespoonfuls 2 apart onto lightly greased baking sheets.
4. Bake at 375° for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
5. 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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