WHITE CHOCOLATE DIPPED CRANBERRY OATMEAL COOKIES

These chocolate swayback Cranberry Oatmeal Cookies area unit a number of my terribly favorite cookies! have you ever ever had a cookie swayback in chocolate before? It’s the best! And these area unit fully good for this point of year.

Onto the cookies! this stuff area unit the jam. I had similar ones that an exponent created last year around Thanksgiving and that they were an enormous hit – that left ME eager to create my very own version. Finally Thanksgiving has come around and here they are!

As usual, the hubs was protecting over his cookies. The formula makes quite an few tho', thus i used to be ready to share. everybody fair-haired them. however are you able to not? I seriously love cranberries and oatmeal cookies along. completely the default cookie i'm going for on a receptacle. And swayback in white chocolate? You can’t even imagine however smart it's if you haven’t tried it. i really like chocolate chips in cookies and you’d assume it’s just like the same factor, except for some reason it’s not. It’s higher. I can’t make a case for it – it simply is.

And then with the pecans, it’s fall right in a very cookie. I wet some crushed pecans onto the chocolate because it dried for a few decoration, however you'll simply leave them simply with the chocolate. Either method they're delicious.

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)

INSTRUCTIONS

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
2. Cream butter and sugars together until light and fluffy, 2-3 minutes.
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 will continue to cook and firm as they cool. Do not over bake.
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. Set on parchment paper to dry. Sprinkle with crushed pecans before the candiquick dries, if desired.

Recipe From : Life, Love and Sugar