I make these cookies every year, after trying and loving them at a cookie exchange when we lived in South Carolina. They are festive and delicious! This year, I made some for our neighbors, and I am getting ready to throw another batch in the oven for Steve to take to work. These don’t last long, so make a lot!
White Chocolate Dipped Cranberry Oatmeal Cookies
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
1 1/2 cups sweetened dried cranberries
1 1/4 cups uncooked quick oats
white chocolate baking bars (I used vanilla flavored almond bark)
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars and beat well. Add egg and vanilla, beating until blended. Combine flour and next 3 ingredients in a separate bowl, and gradually add to butter mixture, beating until blended. Stir in cranberries and oats.
Drop dough on greased baking sheet. Bake at 375 degrees for 9-11 minutes. Cool completely. Microwave white chocolate and shortening together until chocolate melts (the package will tell you the ratio of chocolate to shortening). Dip half of each cookie and place on wax paper until firm.
*My sister made these this year and simply added white chocolate chips to the batter before baking to avoid the “dipping” step.
*You can add toasted pecans if you like nuts.
*I always use a medium size ice cream scoop to when forming cookies. It allows for even baking and is mess free!
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