White Chocolate-Dipped Oatmeal-Cranberry Cookies - cooking recipe

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

Preparation

Preheat oven to 375 degrees F.
Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
Combine flour, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended.
Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
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.
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.