- Yield: 4 dozen
- Category: 30 Minutes or Less
Ingredients
- 1 c butter or margarine, softened
- 1 c firmly packed light brown sugar
- 1/2 c granulated sugar
- 1 large egg
- 1 tbsp. vanilla extract
- 2 c all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 c dried cranberries (I used 40% less sugar Craisins; however, the original recipe calls for sweetened dried cranberries)
- 1 1/2 c pecan pieces, toasted
- 1 1/4 c uncooked quick-cooking oats
- 3 oz white chocolate baking bars, roughly chopped (I used white chocolate morsels)
- 3 tbsp. shortening
Instructions
- Preheat oven to 375 degrees.
- Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
- Combine four and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats.
- Drop dough by heaping tablespoons 2 inches apart onto lightly greased baking sheets.
- Bake at 375 degrees 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. Placed dipped cookies on wax paper; let stand until firm.
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