White Chocolate Dipped Oatmeal Cranberry Cookies

1 cup. butter, softened                 

1 cup light brown sugar

1/2 cup white sugar

1 large egg

1 Tablespoon vanilla

2 cups flour

1 1/4 cups quick oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sweetened dried cranberries

1 1/2 cups pecans, roasted and chopped

3 4-ounce bars white chocolate baking bars, coarsely chopped

3 Tablespoons shortening

Blend butter and sugars. Add eggs and mix. Sift flour, soda, baking powder and salt together. Add to butter mixture. Add oats, cranberries and pecans. Drop by spoonful onto a padded cookie sheet. Bake at 375 degrees for 9 - 11 minutes. Cool 2 minutes and transfer onto wire racks. Microwave white chocolate and shortening on his for 1 minute, stir one time at 30 seconds. Microwave again if needed.  Dip half of the cookie into chocolate and lay on wax paper to dry.

Source: Joan Freeman - Niceville High School Band 2016 cookbook

Submitted by Sandra M.