Okay, back to the deliciousness that is about to ensue..
These cookies are the bomb. So dense, so chewy, so decadent. I’m all about chocolate chip cookies, but it is nice to try a different recipe every now and then.
My mom is the one that turned me onto this recipe, and I can’t thank her enough for bringing this yummy goodness into my kitchen.
White Chocolate Dipped Cranberry Oatmeal Cookies
-1 cup butter, softened
-1 cup packed light brown sugar
-1/2 cup sugar
-1 T. vanilla
-2 cups flour
-1 t. baking soda
-1/2 t. baking powder
-1/2 t. salt
-2 cups sweetened dried cranberries
-1.5 cups pecan pieces
-1.5 cups uncooked quick cooking oats
-3 (4 oz) white chocolate baking bars, chopped
-1 T. shortening
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 and next 3 ingredients, gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats. Drop dough by heaping T. 2 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 9-11 minutes or until lightly browned.
The cookies are good even without the chocolate and sprinkles. Feel free to eat them as is (I felt a tad healthier munching on a few this way. Key word: “tad”) But if you want to jazz them up (& give them a holiday feel), proceed to the next set of directions.
Once they’re cool (I let mine cool overnight) they’re ready for the finishing touches (a.k.a. the best part).
White Chocolate Dipping Directions:
Microwave white chocolate and shortening in medium, microwave-safe bowl on high for 1 minute, or until chocolate melts. Stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Dash sprinkles of your choice onto the chocolate. Place dipped cookies on wax paper to cool.
I put mine directly in the freezer for about an hour. I highly recommend not skipping the freezer. This makes sure they don’t turn into a gooey white chocolate mess. Trust me…
These cookies really do have a patriotic flair.
I originally tried blueberries (along with the cranberries) for the “BLUE” portion of this recipe. They were still delicious, but didn’t give off enough of a “blue vibe”. That’s when I decided sprinkles would have to do.
I wish I could have found some better sprinkles. Perhaps some navy ones would have fit the red, white, & blue theme a bit better? Or maybe I could have even done both red & blue sprinkles? You decide what works best for your own patriotic twist on these bad boys.
These moist, chewy, and chocolatey cookies will be the hit of any 4th of July bash.
So now it is your turn…tell us your favorite treat to bake for 4th of July! We want to know what patriotic recipes you have in your playbook.
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