White Chocolate Dipped Cranberry Oatmeal Cookies

White Chocolate Dipped Cranberry Oatmeal Cookies is a hor d'oeuvre that serves 40. Watching your figure? This lacto ovo vegetarian recipe has 135 calories, 1g of protein, and 6g of fat per serving. For 81 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 40 people have tried and liked this recipe. This recipe from Life, Love, and Sugar requires dark brown sugar, baking powder, cranberries, and cinnamon. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as White Chocolate Cranberry Oatmeal Cookies, Cranberry White Chocolate Oatmeal Cookies, and White Chocolate Cranberry Oatmeal Cookies.

Servings: 40

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees2. Beat butter and sugars together until well combined.3. Add egg and vanilla extract and mix until well combined.4. Add flour, baking soda, baking powder and cinnamon and mix until well combined.5. Add oats and mix until a thick dough forms.6. Stir in cranberries and pecan pieces.7. Place heaping tablespoon-sized balls of cookie dough onto a parchment lined cookie sheet.8. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but the continue to cook and firm as they cool. Do not over bake. If cookies look cooked (not a little undercooked) when you take them out, they are probably overcooked.9. Let cookies cool for about 2 minutes on the cookie sheet, then remove to cooling rack to finish cooling.10. Once cookies are cool, melt candiquick in a small bowl.11. Dip cookies, one at a time, into candiquick and shake to remove excess candiquick. Set on parchment paper to dry. Sprinkle with crushed pecans before the candiquick dries, if desired.

 

Step by step:

1. Preheat oven to 350 degrees

2. Beat butter and sugars together until well combined.

3. Add egg and vanilla extract and mix until well combined.

4. Add flour, baking soda, baking powder and cinnamon and mix until well combined.

5. Add oats and mix until a thick dough forms.

6. Stir in cranberries and pecan pieces.

7. Place heaping tablespoon-sized balls of cookie dough onto a parchment lined cookie sheet.

8. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but the continue to cook and firm as they cool. Do not over bake. If cookies look cooked (not a little undercooked) when you take them out, they are probably overcooked.

9. Let cookies cool for about 2 minutes on the cookie sheet, then remove to cooling rack to finish cooling.1

10. Once cookies are cool, melt candiquick in a small bowl.1

11. Dip cookies, one at a time, into candiquick and shake to remove excess candiquick. Set on parchment paper to dry. Sprinkle with crushed pecans before the candiquick dries, if desired.

Nutrition Information:

covered percent of daily need