Cranberry Oatmeal Frosts
Cranberry oatmeal cookies spiked with lemon and dipped in sweet white chocolate.
Ingredients
- 3/4 cup dried cranberries, chopped
- 3 tablespoons lemon juice
- 1/2 cup butter, room temperature
- 3/4 cup plus 2 teaspoons sugar
- 1 egg
- 2 teaspoons lemon zest
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups rolled oats
- 9 oz. white chocolate chips
- 1 teaspoon vegetable oil
- Also Needed:
- Non-stick cooking spray or parchment paper
- Wax Paper
Steps
In a small bowl combine the lemon juice, 2 teaspoons of sugar and cranberries. Let sit overnight. When ready to prepare, preheat oven to 350 degrees F. In the bowl of a standing mixer, beat the butter and remaining sugar until fluffy. Beat in the egg and lemon zest. In a medium bowl stir together the flour and baking soda. Add the flour mixture to the butter mixture. Finally, add the cranberries, any soaking liquid and oats. Mix until well combined. Drop dough by rounded teaspoonfuls onto a baking sheet sprayed with a non-stick cooking spray or lined with parchment paper. Space the cookies 2" apart and flatten slightly. Bake for 10-12 minutes. Transfer to a cooling rack and cool completely.
While cookies are cooling, melt chocolate and oil in a microwave safe bowl for 3-4 minutes on low power. Stir after each minute. Let stand for 2 minutes after removing from the microwave. Stir until smooth. Dip one third of each cooled cookie into the melted chocolate and set on a wax paper lined baking sheet. Chill until chocolate is firm.
