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!
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.
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Cook, Per Batch: 11 Minutes
- 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
- 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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