It's holiday baking season! I love this time year and all of the good food and fun festivities it brings. The other day I came across a recipe for these cookies on Two Peas and Their Pod and I thought it sounded like the perfect recipe to kick off my holiday baking. I made them last night and brought them into work for a friends birthday and came home with empty tupperware, a sure sign that they were a winner! The cookies were soft and chewy and the combination of the white chocolate and pomegranate seeds was unique and a nice change from the typical holiday cookies I usually make.
Pomegranate White Chocolate Chip Cookies
** from Two Peas and Their Pod
Makes about 2 1/2 dozen
Prep/Cook Time: 30 minutes
1/2 c. unsalted butter, at room temperature
1/2 c. light brown sugar
1/2 c. white sugar
1 large egg
1 tsp vanilla extract
1 1/4 c. all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c. old fashioned oats
1 c. white chocolate chips, or white chocolate chunks
1 c. pomegranate seeds
Preheat the oven to 375 degrees. Line a large cookie sheet with parchment paper and spray with cooking spray.
In bowl, cream butter and sugars together until smooth. Add the egg and vanilla extract 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 chips. Spoon dough, about 1 tablespoon per cookie, onto the cookie sheet. Tuck about 6 pomegranate seeds in each cookie. (I know seems tedious but it's the only to keep the dough from turning pink). Bake cookies for 8-10 minutes, until the cookies are golden on the edges. Remove from the oven and let cool on cookie sheet for two minutes. Transfer to a wire rack to cool.