White Chocolate-Dipped Oatmeal-Cranberry Cookies

Ingredients

• 1 cup butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups dried sweetened cranberries (like Craisins)
• 1 1/2 cups pecan pieces, toasted
• 1 1/4 cups uncooked quick-cooking oats

• 3 (4 ounce)  white chocolate, baking bars coarsely chopped (like Ghirardelli)
• 3 tablespoons shortening

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.

3. 3

   Combine flour, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended.

4. 4

   Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.

5. 5

   Bake at 375 degrees F for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.

6. 6

   Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.