Chocolate-dipped Oatmeal-cranberry Cookies

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• 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 dried sweetened cranberries (like craisins)
• 1 1/2 cups pecan pieces, toasted
• 1 1/4 cups uncooked quick-cooking oats
• 3 (4 ounce) chocolate, baking bars coarsely chopped (like ghirardelli)
• 3 tablespoons shortening

Recipe

• 1 preheat oven to 375 degrees f.
• 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 combine flour, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. stir in cranberries, pecans and oats until blended.
• 4 drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
• 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 microwave 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.