Celebrating Cookie Day!

Today is National Cookie Day so in honor I am sharing the most requested cookie recipe that I have made. I know these are pretty mistake free too because now my daughters do the fabulous job of making them!  These are fantastic anytime but at Christmas there are plenty of reasons to bring them along.

Cranberry Oatmeal White Chocolate Cookies from Southern Living

yield: 4 doz. ( I double this all the time but I have a large kitchen aid mixer)

1c butter softened
1c firmly packed light brown sugar
1/2c granulated sugar
1 large egg
1T vanilla extract
2c all purpose flour
1t baking soda
1/2t baking powder
1/2t salt
2c sweetened  dried cranberries(Craisins)
1 1/2c pecan pieces, toasted
1 1/4c uncooked quick cooking oats
3(4oz) white chocolate baking bars, (Ghirardelli or white chocolate chips is what I have used)
3T shortening( I use less or more…just see what it does with consistency)

Beat butter at medium speed with a mixer until creamy, grad adding sugars, beating well. Add egg and vanilla, beating until blended.
Combine flour and next 3 ingredients, gradually add to butter mix, beating until blended. Stir in cranberries, pecans, and oats. (sometimes I freeze the dough..either way)
Drop dough by heading tablespoons 2″ apart onto lightly greased baking sheets. Bake at 375 for 9-11 min.(I check them at 10min.. if I am using dark pans I turn the heat down to 365) minutes or until lightly browned. Cool on baking sheets 2 minutes.

Transfer to wire racks to cool completely.

Microwave white chocolate and shortening in a medium size microwave safe bowl on High 1 min or until choc 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.
I use a double boiler to melt chocolate…..not microwave but the microwave is what my girls have used with success.

Enjoy!!!

Mary