White Chocolate Dipped Cranberry Pecan Oatmeal Cookies

By srumbel

These White Chocolate Dipped Cranberry Oatmeal Cookies are some of my very favorite cookies! Have you ever had a cookie dipped in white chocolate before? It’s the best! And these are absolutely perfect for this time of year.
from lifeloveandsugar.com

Ingredients

• 1 cup salted butter, room temperature
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 1 3/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1 1/2 cups uncooked quick cook oats
• 1 1/2 cups dried cranberries
• 1/2 cup pecan pieces, toasted, optional
• 12 oz vanilla candiquick (or similar baking white chocolate)

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Beat butter and sugars together until well combined.
3. Add egg and vanilla extract and mix until well combined.
4. Add flour, baking soda, baking powder and cinnamon and mix until well combined.
5. Add oats and mix until a thick dough forms.
6. Stir in cranberries and pecan pieces.
7. Place heaping tablespoon-sized balls of cookie dough onto a parchment lined cookie sheet.
8. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but the continue to cook and firm as they cool. Do not over bake. If cookies look cooked (not a little undercooked) when you take them out, they are probably overcooked.
9. Let cookies cool for about 2 minutes on the cookie sheet, then remove to cooling rack to finish cooling.
10. Once cookies are cool, melt candiquick in a small bowl.
11. Dip cookies, one at a time, into candiquick and shake to remove excess candiquick. Set on parchment paper to dry. Sprinkle with crushed pecans before the candiquick dries, if desired.

Yield: 40-42 cookies