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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

White Chocolate Dipped Oatmeal Cranberry Cookies Recipe

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This recipe for White Chocolate Dipped Oatmeal Cranberry Cookies is from The White Family Cookbook Project, 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 Cup Butter or Margarine Softened
1 Cup firmly packed light brown sugar
½ Cup granulated Sugar
1 large egg
1 TBS vanilla extract
2 Cups all-purpose flour
1 Tsp baking soda
½ Tsp baking powder
½ Tsp salt
2 Cups Sweetened dried cranberries
1 ½ cups pecan pieces
1 ¼ Cups uncooked quick-cooking oats

3(4 oz) white chocolate baking bar, coarsely chopped

3 TBS shortening

Directions:
Directions:
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 TBSP 2" apart onto lightly greased baking sheets.

4. Bake at 375º 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 bowl on HIGH 1 minute until chocolate melts, stirring once. Dip half of each cooking into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
Number Of Servings:
Number Of Servings:
24 cookies
Personal Notes:
Personal Notes:
Entered by Linda Huckaby.

 

 

 

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