White Chocolate-Dipped Oatmeal-Cranberry Cookies

 

Colorful and Delicious!!!  I made these cookies for the Oatmeal Class for the Irvine Stake.  They make GREAT festive Christmas gifts for neighbors!!

Prep: 46 min.; Cook: 11 min. per batch

Editor's favorite; Gift idea; Make ahead

Yield: about 4 dozen

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.

*Variation:  Add a bag of white chocolate chips to the batter instead of dipping the cookies in melted white chocolate.