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Friday, January 16, 2015

White Chocolate-Dipped Oatmeal, Cranberry, Pecan Cookies


These are the best oatmeal cookies I have ever had -- I could gobble them up every day. 

The original recipe came from Southern Living magazine. I changed a few things and added something of my own (orange zest -- I think orange and cranberry taste divine together). 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 a 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 a 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 the following white chocolate mixture:

In a microwave-safe bowl, partially melt the white chocolate chips and shortening. White chocolate has a high sugar content and scorches easily in the microwave. Heat in 20 second increments, stirring the melted bits together, then heating again for 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.

The recipe yields about 4 dozen cookies. Store in an airtight tin.

6 comments:

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

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

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

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

    ReplyDelete
    Replies
    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.

      Delete

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