1 c. butter, softened ( I used 2 sticks of unsalted butter)
1 c. firmly packed brown sugar
½ c. granulated sugar ( pure cane sugar or splenda)
1 large egg ( room temperature)
1 tbsp. vanilla extract ( i used pure vanilla, not imitation)
2 c. all purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 c. sweetened dried cranberries
1 c. chocolate chips ( semi-sweet)
1½ c. pecan pieces, toasted
1⅓ c. old fashioned oats
4 oz. Ghirardelli White Chocolate melting wafers
3 tbsp. shortening
Instructions
Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, continue beating until well blended. Combine flour and next 3 ingredients, gradually add to butter mixture and beat until well blended. Stir in cranberries, chocolate chips, pecans, and oats. Drop by teaspoonfuls 2 inches apart ( I used a cookie scooper) onto a lightly greased cookie sheet. Bake at 375 degrees for 9 minutes or until cookies are lightly browned. ( be careful because they will continue to cook after you remove them and they may get overly browned if baked to long). Cool on baking sheets for 2 minutes and then transfer to wire racks, cool completely.
After cookies are cooled, melt your wafers with shortening in the microwave at 30 second intervals until completely smooth. Dip your cookie and let excess drain back into bowl. Place dipped cookies on wax paper and let stand until completely firm.
Recipe by The Rebel Foodie at http://dishinwithrebelle.com/cranberry-chocolate-chip-oatmeal-cookies/