I was excited to try this recipe because I had never tried baking with pomegranates before. Pomegranates are so tasty on their own but it was even better with butter, sugar, and chocolate. The pomegranate arils were a nice pop of color in the white cookie, and the flavor of the pomegranate could still be tasted when the arils burst in your mouth. My cookies were a little bit crumbly and soft so next time I will chill the dough before baking. This recipe will be great for the upcoming holidays and I could see this becoming a regular, annual cookie recipe!
Pomegranate White Chocolate Chip Cookies
(Makes 2 1/2 dozen)
Printable Version
Ingredients:
- 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 high quality white chocolate chips
- 1 cup pomegranate arils
Directions:
- Preheat the oven to 375F. Line a large baking sheet with parchment paper and set aside.
- 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.
- Fold in the oats and white chocolate. Stir in the pomegranate arils.
- Chill the dough for 10 minutes in the refrigerator before baking.
- Make dough balls-about 1 tablespoon of dough per cookie.
- Bake cookies for 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.