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Friday, January 16, 2015

White Chocolate-Dipped Oatmeal-Cranberry-Orange Cookies

(Sorry this took so long to get typed up. I wish I had a great excuse. But the truth was, I was just lazy.
But here it is now, for anyone wanting to bake these.)

As I said, these are the best oatmeal cookies I've ever had. I'm not a huge fan of oatmeal cookies, but these I could gobble every day. These are our January cookies. By early January, I am done with man-shaped gingerbread cookies, and frosted stars, trees, angels and candy cane cookies. I'm ready for for these, Oatmeal-Cranberry-Orange cookies, dipped in white chocolate.

The original recipe came from Southern Living. I changed a few things, added something of my own (orange zest -- I think orange and cranberry taste divine together). And here's my version of their recipe.

1 cup butter, softened
7/8 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2  1/2 teaspoons vanilla extract
1/2 teaspoon white vinegar

2 cups all-purpose flour
1  1/8 teaspoon baking soda
1/2 teaspoon salt

2 cups sweetened, dried cranberries
2 to 3 teaspoons grated orange zest
3/4 cup chopped pecans
1  1/4 cups uncooked oats

about 6 oz white baking chocolate chips
1  1/2 tablespoons shortening (Crisco)

Cream butter and sugars. Beat in egg, vanilla and vinegar.

Stir together flour, soda and salt. Add to creamed mixture. This makes a very stiff dough, just keep mixing. Stir in cranberries, orange zest, pecans and oats, until well-combined.

Lightly butter large baking sheet. Drop walnut-sized balls of dough onto prepared baking sheet. Flatten slightly, to about half the original thickness of the walnut-sized ball.

Bake in preheated oven at 365 degrees F, for 9 to 11 minutes, until they look lightly golden. Allow to sit on baking sheet for about 2 minutes to firm up, then remove to cooling rack.

Once the cookies are cool, dip them in white chocolate mixture:

In a microwave-safe bowl, partially melt the white chocolate chips and shortening. White chocolate has a high sugar content and so scorches easily in the microwave. Heat in 20 second increments, stir the melted bits together, then heat again, 20 seconds. When the white chocolate is dip-ably thin, dip half of each cookie into it, then place on a sheet of waxed paper to harden.

This yields about 4 dozen cookies (less if you eat as much dough as I do!!). Store in an airtight tin.



  1. I do like oatmeal cookies, so these sound like a winner (except my version will skip the nuts). :)

    1. They were so good! And now I'm out of pecans and have to wait to make these another time!

  2. These sound great. I always have huge amounts of oats on hand. Thanks!

  3. Definitely trying these. Not only do they sound delicious but they are pretty cookies too

    1. Hi Anne,
      they are pretty, and were actually featured in a section from Southern Living as an alternative Christmas cookie. I've made them before for church functions, and they are always a hit, in part because they look nice, I think.


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