White Chocolate-Dipped Oatmeal-Cranberry Cookies

Recipe from Oxmoor House

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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

Preparation

  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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