Pomegranates are one of my favorite things about the Christmas season. Little crimson jewel drops that explode in your mouth — what’s not to love? Ok, maybe getting them OUT of the pomegranate. But there are methods to doing that without having to wipe off the walls and bleach the countertop (what?!). Or you can be really
lazy smart and buy them pre-seeded from the grocery store.
Usually I put pomegranates in my spinach salad with pistachios and raspberry vinaigrette, but a gem-studded cookie with crunchy bits — worth a try! You might even add toffee bits, although that might get a little too sweet.
- ½ cup butter, room temperature
- ½ cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- 1 cup quick cooking oats
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chunks (semi-sweet or dark; about 4 oz chopped chocolate/4 sqaures of baking chocolate)
- 1 cup pomegranate arils (about 1 pomegranate)
- Preheat oven to 375. Line a large baking sheet with parchment paper or grease lightly and set aside.
- Cream butter and sugars until smooth. Add egg and vanilla extract and mix well.
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt. Slowly add dry ingredients to butter mixture, mixing just until incorporated. Stir in chocolate chunks, then gently stir in pomegranate arils.
- Drop dough by tablespoonfuls onto lined baking sheet about 2 inches apart. Bake for 12-13 minutes, until golden brown. Let cool on baking sheet for a couple minutes before removing to racks to cool completely.