I only made four types of cookies for Christmas this year, so I carefully chose four new-to-me recipes and frankly, I couldn't have been happier with them! I've already posted three (red velvet gooey butter cookies, snickerdoodles, and deep dark chocolate cookies) but this recipe for the fourth cookie might just be my favorite. It's like a jazzed-up version of a classic chocolate chip cookie. With the pomegranate seeds and the oats, dare I call it healthy(isn)? Here's a tip I used to get the pomegranate seeds (arils) out. Fill a large bowl with water; cut the pomegranate in quarters; working with one quarter at a time, submerge the pomegranate in the bowl and gently rub the seeds out--the seeds will drop to the bottom of the bowl and any membrane will float to the top, making it easy to skim it away; repeat with the other three quarters of pomegranate. Easy, peasy!
1/2 cup Butter, at room temperature
1/2 cup Brown Sugar, lightly packed
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 1/4 cups Flour
1 cup Oats
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Chocolate Chips
1 cup Pomegranate Arils (from about 1 pomegranate)
Cream the butter and sugars until smooth. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Slowly add the dry ingredients to the butter mixture, mixing until just incorporated. Stir in the chocolate chips, then gently stir in the pomegranate arils. Drop the dough by tablespoonfuls onto parchment paper lined baking sheets about 2 inches apart. Bake at 375 degrees for 12-13 minutes, until lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before removing to a rack to cool completely. Makes about 30 cookies.
SOURCE: Hidden Ponies