Here’s what you need to know about this recipe: if, oh, about half of the cookie dough never even makes it to the oven, don’t panic. You’re doing it right. I know what you’re thinking. “Pomegranate in a cookie? With chocolate?” Trust me on this.
Check out those goodies! I added far more chocolate and pomegranate than the recipe originally called for, but it’s my recipe now, so I’m fine with that.
This cookie dough was the most amazing cookie dough. I’m not a huge oatmeal fan, but something about the pomegranate bursting in your mouth mixed with the vanilla and the crunch of the chocolate…to die for. I’m going to experiment with making the cookie dough into truffles so I have a socially acceptable excuse to eat more.
The dough is basically just chocolate and pomegranate held together with sweet, buttery vanilla oats. If that’s wrong, I don’t want to be right.
These cookies were beautifully chewy with slightly crunchy edges.
I drizzled chocolate over them because I was feeling fancy.
I love the bright pops of color from the pomegranate. For the most part, the seeds retain a good bit of their juice during baking, so you still get that delicious burst of flavor when you bite into them.
A perfect way to use up that giant bag of super-ripe pomegranates you “accidentally” bought at the Farmer’s Market that all need to be used up at once. Although, it’s possible that’s a fairly unique Maddie Problem.
Oatmeal Cookies with Chocolate and Pomegranate
Recipe slightly modified from Two Peas and Their Pod
INGREDIENTS
1/2 cup unsalted butter
1/2 cup dark 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
1/2 teaspoon salt
1 cup old fashioned oats
1 cup white chocolate chips
1 cup semisweet chocolate chips
1.5 cups pomegranate seeds
DIRECTIONS
Preheat the oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper and spritzing with a little nonstick spray.
Cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until combined. Turn off the mixer and dump in the dry ingredients: flour, oats, baking powder, baking soda, and salt. Mix until just incorporated, then stir in the pomegranate seeds and chocolate.
Refrigerate the dough for a few hours, if you have the time. Shortcut: Pop the whole bowl in the freezer for 30 minutes instead. Form dough into balls about 1 inch in diameter (I prefer small cookies!) and place on baking tray 2 inches apart. Bake for about 8-10 minutes, depending on the size of the cookies and quirks of your oven. Cool. You can drizzle with melted chocolate at this point if you’re into that, otherwise just eat them.
I Like To Bake 