White Chocolate-Dipped Oatmeal-Cranberry Cookies

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.

  • Yield: about 4 dozen


  • 1 cup butter or margarine, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 none 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 none (4-ounce) white chocolate baking bars, coarsely chopped (we tested with Ghirardelli)
  • 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, 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.


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White Chocolate-Dipped Oatmeal-Cranberry Cookies Recipe