White Chocolate Dipped Cranberry Pecan Oatmeal Cookies

• Vegetarian

• Produce

  • 1 1/2 cups Cranberries, dried

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 1/2 cups Quick-cook oats

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, dark
  • 1/4 tsp Cinnamon
  • 1/2 cup Sugar
  • 12 oz Vanilla candiquick
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecan pieces

• Dairy

  • 1 cup Butter, salted

Found on lifeloveandsugar.com

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)

Directions

• 1. Preheat oven to 350 degrees
• 2. Beat butter and sugars together until well combined.
• 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 the continue to cook and firm as they cool. Do not over bake. If cookies look cooked (not a little undercooked) when you take them out, they are probably overcooked.
• 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 candiquick. Set on parchment paper to dry. Sprinkle with crushed pecans before the candiquick dries, if desired.