1 Cup butter
1 Cup brown sugar
1/2 Cup white sugar
1 egg
1 Tablespoon vanilla
2 Cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Cups dried cranberries or craisins
1 1/2 Cups pecan pieces
1 1/4 Cups quick oats
3 (4 oz.) white chocolate baking bars
3 Tablespoons shortening

Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour and next three ingredients, gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats. Drop dough by heaping Tablespoonfuls, 2 inches apart onto lightly greased baking sheets.  Bake at 375 degrees for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely. Microwave white chocolate and shortening for 1 minute or until melted, 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. Yield: 4 dozen.