White Chocolate-Dipped Oatmeal-Cranberry Cookies

• cup butter, softened↗1
• cup firmly packed light brown sugar1
• cup granulated sugar↗1⁄2
• large egg↗1
• tablespoon vanilla extract↗1
• cups all-purpose flour↗2
• teaspoon baking soda↗1
• teaspoon baking powder↗1⁄2
• teaspoon salt↗1⁄2
• cups dried sweetened cranberries (like Craisins)↗2
• cups pecan pieces, toasted↗1 1⁄2
• cups uncooked quick-cooking oats↗1 1⁄4
• (4 ounce) white chocolate, baking bars coarsely chopped (like Ghirardelli)↗3
• tablespoons shortening↗3

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 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. 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. 4

   Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.

5. 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. 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.