White Chocolate-Dipped Oatmeal-Cranberry Cookies

This is it! The End! I'm Done! Enough is Enough! No cookies will pass thru my oven for a while. These are not just for Christmas they are wonderful anytime.

Everyone loves Oatmeal Cookies. With the addition of cranberries and then dipped in white chocolate how can you go wrong. They are great plain also.

White Chocolate-Dipped Oatmeal-Cranberry Cookies
About 4 dozen
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1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened dried cranberries (I used Craisins)
1 1/2 cups pecan pieces, toasted, or walnuts
1 1/4 cups uncooked quick-cooking, or old fashioned oats (not instant)
3 (4-ounce white chocolate baking bars, coarsely chopped (Ghirardelli is great)
3 tablespoons 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/walnuts, and oats.

Drop dough by heaping tablespoons 2-inches apart onto lightly grease baking sheet or parchment lined sheets.

Bake at 375 degrees for 9 to 11 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 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.