Who’s traveling for the holidays? We are currently in Winston-Salem, NC visiting family, relaxing at my in-laws’ beautiful new home and watching the cousins play while getting to know each other better. It warms my heart to see Judah loving his younger cousins so much, and with every tender move he displays toward them I feel more and more confident that he is going to be the best big brother!
We have big plans while we’re here, including celebrating with family and friends Saturday night while wearing ugly Christmas sweaters and playing a gift exchange game. Sunday we’ll gather in church and then the rest of the time we’ll continue on with some more Christmas traditions, like baking and decorating gingerbread boys!
Another thing I love to do during the holidays is eat lots and lots of cookies. And, being pregnant right now gives me the excuse to eat double the amount I usually intake, right? If I’m going to do that, I might as well throw in something that will add a little nutritional value, like say, pomegranate arils!
These cookies are so fun with a pop of pomegranate juice is mostly every bite, then a surprisingly refreshing after-taste left from the mint chips. The white chocolate balances out the two, and the cornstarch allows the cookies to stay chewy, while somewhat crispy on the outside. If you still have a cookie exchange party to attend, I would bake these up for something a little different that will leave your mark!
Change things up a bit at your cookie exchange party and make your mark with these minty and juicy cookies!
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 3/4 cup bread flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup mint chips
- 1/2 cup white chocolate chips
- 3/4 cup pomegranate arils
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner.
In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg, then the vanilla, until fully incorporated. Mix in the oatmeal.
In a separate bowl, whisk together the flours, baking soda, cornstarch and salt. Gradually add to the wet ingredients until combined. Fold in the mint chips and white chocolate chips.
Shape tablespoon dough balls onto the cookie sheets. Press 5 to 6 pomegranate arils into each dough ball and reshape if needed. Bake for 10 to 12 minutes on center rack, until just starting to brown. Cool for 10 minutes on cookie sheets, then transfer to wire rack to cool completely.
Click here for an easy tutorial on how to seed a pomegranate.