White Chocolate Dipped Cranberry Oatmeal 4th of July Cookies
These festive Americana cookies are sweet cranberry oatmeal cookies, dipped in white chocolate and sprinkled with blue crystal sugar. A perfect way to celebrate Independence Day!
Course Dessert
Cuisine American
- 1 cup butter softened
- 1 cup packed light brown sugar
- ½ cup sugar
- 1 egg
- 1 T. vanilla
- 2 cups flour
- 1 t. baking soda
- ½ t. baking powder
- ½ t. salt
- 2 cups sweetened dried cranberries
- 1 ½ cups pecan pieces
- 1 ½ cups uncooked quick cooking oats
- 3 4 oz white chocolate baking bars, chopped
- 1 T. shortening
Directions for Cookies
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, baking soda, baking powder, and salt. 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.
White Chocolate Dipping Directions
Microwave white chocolate and shortening in medium, microwave-safe bowl on high for 1 minute, or until chocolate melts, stir 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.
Keyword 4th of July Cookies, Cranberry Oatmeal Cookies, White Chocolate Dipped Cookies