White Chocolate-Dipped Oatmeal-Cranberry Cookies

READY IN: 37mins
Recipe by kitty.rock

Great for gift-giving or your holiday table. Dipping these chunky cookies into white chocolate adds a special holiday touch, but they're great plain, too. From "Christmas with Southern Living 2006". Enjoy!

Top Review by Crunchy Numbers

Easy and delicious! I only had old fashioned oats, so I whirled them for a few seconds in the food processor to make them similar in size to quick oats. Toasted the pecans while the oven preheated. The dried cranberries tasted similar to raisins, so next time I might experiment with chopped fresh cranberries and maybe a little orange zest. 9 minutes at 375 degrees was perfect. Used only a half-batch of the white chocolate mixture and drizzled it in stripes over the tops rather than dipping the cookies. Using a slightly rounded tablespoon, I ended up with 5 dozen festive looking and delicious cookies. Thanks for posting!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  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. Combine flour, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended.
  4. Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
  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. 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.

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