I’ve tried a lot of over-rated Christmas cookies over the years. This is not one of them. These cookies are amazing, and are quickly becoming a holiday favorite around here. You do have to stir the pomegranate arils into the batter very carefully, so you don’t turn it pink.
I also don’t recommend doubling this recipe, as good as it is, because the pomegranate juices tend to seep into the dough the longer it sits. If you’re really worried about this, you can keep the pomegranate arils separate from the cookies, and tuck 6-8 arils into each cookie individually. I didn’t do this, and my cookies still turned out beautiful and tasty. And if you’re looking for a great way to peel a pomegranate, I recommend the underwater method.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old fashioned oats
- 1 cup white chocolate chunks
- 1 cup pomegranate arils + 1 tablespoon flour
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, cream butter and sugars together until smooth.
- Add the egg and vanilla and mix until well combined.
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.
- Slowly add flour mixture to the wet ingredients. Mix until just incorporated.
- Stir in the oats and white chocolate chunks.
- Toss the pomegranate arils with 1 tablespoon of flour. Very gently (I used my hands) stir the pomegranate arils into the batter.
- Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 10-12 minutes, until the cookies are golden brown
- Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Who Dished It Up First: Adapted from Two Peas and Their Pod.