White Chocolate Dipped Oatmeal Cranberry Cookies Recipe

rate this recipe Rate this recipe

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.

White Chocolate Dipped Oatmeal Cranberry Cookies (+)

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.

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Description: makes approximately 4 dozen cookies

Ingredients

-		1 cup butter or margarine - softened
-		1 cup brown sugar - packed
-		1/2 cup sugar
-		1 egg
-		1 tablespoon vanilla extract
-		2 cups flour
-		1 teaspoon baking soda
-		1 teaspoon baking powder
-		1/2 teaspoon salt
-		2 cups craisins - or dried cherries
-		1 1/4 cups oatmeal - uncooked
-		12 ounces chocolate chips
-		6 ounces white baking chocolate squares
-		6 ounces white chocolate chips
-		2 tablespoons shortening