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White Chocolate-Dipped Oatmeal-Cranberry Cookies Recipe

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This recipe for White Chocolate-Dipped Oatmeal-Cranberry Cookies is from Marie's Favorite Craft Show Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter, softened
1 c. firmly packed light brown sugar
1/2 c. granulated sugar
1 large egg
1 T. vanilla extract
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. dried sweetened cranberries
1 1/2 c. pecan pieces, toasted
1 1/4 c. uncooked quick-cooking oats
3 (4-ounce) white chocolate baking bars, coarsely chopped
3 T. vegetable shortening
Directions:
Directions:
Preheat oven to 375º. 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, soda, baking powder and salt in a bowl; whisk. Gradually add flour mixture to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended. Drop dough by heaping tablespoonfuls two inches aparat on lightly greased baking sheets. Bake for 9-11 minutes or until lightly browned. Cool on baking sheets for two minutes. Transfer to wire racks to cool. Microwave white chocolate and shortening in a medium size microwave bowl on high for 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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