12ozvanilla candy coatingoften called "candy melts"
Holiday sprinkles as desired
Instructions
Preheat oven to 350 degrees
Beat butter and sugars together until well combined.
Beat in egg, Triple Sec or orange flavoring, and vanilla extract and beat well.
Add flour, baking soda, baking powder, orange zest, and salt.
Mix until combined.
Mix oats, cranberries, pecans, and white chocolate chips.
Add oat mixture to flour mixture and blend well.
Place heaping teaspoon-sized balls of cookie dough onto a Silpat lined cookie sheet.
Bake 8-9 minutes.
Do not over bake. They'll look a little undercooked when you take them out.
Let cookies cool.
Once cookies are cool, melt the coating in a bowl in the microwave. It takes about 2 minutes.
Dip cookies, one at a time, into the glaze.
Sprinkle with holiday sprinkles, colored sugar, or whatever you like.
Notes
Expert Tip: I like to use white chocolate chips instead of chopped white chocolate as I find they melt more evenly throughout the cookie.
The dough will be sticky due to the cranberries, but don't worry your white chocolate cranberry cookies recipe will still be the perfect texture.
Don't overcook! The tops should still be a touch underdone for the chewiest cookies.
You can also freeze baked cookies in an airtight container for 2-3 weeks.
If you want softer cranberries in your cookies, soak the dried cranberries in warm water for 10 minutes, drain well and pat dry. The moisture will really soften the cranberries.
Keep your cookie dough balls about the same size for even baking.
Use old fashioned oats or quick oats in this recipe, not instant oatmeal.