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- 2 tablespoons shortening
Dipped in a white chocolate glaze, this inspired oatmeal cookie adaptation is loaded with dried
cranberries and chocolate chips—a satisfying cookie treat for the Holidays.
Directions
Beat butter or margarine at medium speed with an electric mixer until cream.
Gradually
add sugars, beating well.
Add eggs and vanilla and beat until blended.
Combine flour, baking soda, baking powder
and salt in a small bowl.
Gradually add this to the butter mixture, beating untl blended.
Stir in craisins, chocolate chips and oatmeal. The batter will be stiff.
Drog dough by
heaping tablespoons, two inches apart on a lightly greased cookie sheet.
Bake at 375°F for
9-11 minutes or until lightly browned.
Cool on the baking sheet for one minute and then
transfer the cookies to a cooling rack to cool completely.
Microwave the white chocolate and
shortening in a medium mixing bowl on high for one minute.
Stir once and then microwave for
another 30 seconds or until the chocolat eis melted.
Dip half of each cookie into the melted chocolate, letting the excess drip back into the
bowl.
Place dipped cookies on waxed paper and llow to sit until firm.
Sprinkle with red sugar if desired.
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