Every year, everyone in my family receives a pomegranate in the bottom of their Christmas stocking. I always end up taking all of the pomegranates home, and I struggle to use them before they overripe. I used one to make this Pomegranate Beef recipe again. Another one was opened as a snack and yogurt topping. As soon as I saw this cookie recipe posted as a guest post on Beantown Baker by Two Peas and Their Pod, I knew this would be a great way to use another pomegranate before it was too late. The cookies came together easily, but placing the arils was a little time consuming. It seemed a bit frustrating to me, but that may also have been from making these on a time constraint. The end result was definitely worth it.
(I made these cookies about a month ago, so I am clearly a bit behind on posting!)
You will need:
*1/2 cup unsalted butter, at room temperature
*1/2 cup light brown sugar
*1/2 cup white sugar
*1 large egg
*1 teaspoon vanilla extract
*1 1/4 cup all purpose flour
*1/2 teaspoon baking powder
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1 cup old fashioned oats
*1 cup white chocolate chips
*1 cup pomegranate arils
1. Preheat the oven to 375 degrees F.
2. In the bowl of a stand mixer, cream butter and sugars together for about two minutes. Add the egg and vanilla and mix until combined.
3. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until incorporated.
4. Stir in the oats and white chocolate chips. Make 1 tablespoon of dough balls and carefully place 6-8 pomegranate arils in each cookie ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for a couple of minutes before transferring cookies to a cooling rack.