This make-ahead, giftable cookie is one of our Editors' favorites. The indulgent white chocolate plays nicely with the tart-sweet cranberries, making this oatmeal cookie a favorite for any dessert fan.
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
How to Make It
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, and oats.
Drop dough by heaping tablespoonfuls 2" apart onto lightly greased baking sheets.
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.
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.
Delicious! This was my first time making these cookies. I reduced brown sugar to 3/4 cup and white sugar to 1/2 cup minus 2 tablespoons. Used half raisins and half dried cranberries. Soaked both in hot water for 20 minutes then drained and let dry on a paper towel. Being at high altitude cookies sometimes come out like pancakes but these puffed up nicely. I used white chocolate chips and stirred into the batter. I'll definitely be making these again.
Tried these as written-they disappeared within a couple of hours at our church bake sale. Remade these with the following changes: used 1/2 cup butter + 1/2 cup unsweetened applesauce; used 1/2 cup Splenda Brown Sugar blend for 1 cup brown sugar; used 1/4 cup Truvia Baking Blend for 1/2 cup sugar; added 1 cup white chocolate chips instead of dipping cookies. Still tastes delish! Thanks for a great recipe!
These cookies are wonderful! My first batch was a litle over cooked at 10 mins. Second batch at 8 minutes were perfect. I guess all ovens are different! The consistancy of the batter is more crumbly than I thought it would be and I moulded them into shape rather than dropped them onto the baking sheet. Lots of compliments!
These cookies are outstanding ..I've been making them every year for Christmas for the family since they came out in the S/L Christmas book. Every time I share them, they get rave reviews ...you just can't go wrong making these!
These cookies are wonderful. I made them two ways: dipped inwhite chocolate and not dipped. The dipped cookies were a little too sweet for some people but they were still finished. Easy to make and will definitely make again. Did not alter ingredients.
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