Pomegranate White Chocolate Chip Cookies

The other day, Judah and I wanted to visit Daddy at work (the church office).  In the year and four months that Ben has been an associate pastor, we've only done this maybe three times.   Now that we are getting ready to move for his new job as a professor at a seminary, I regret not doing this more often.  Although he loved seeing us walk through the door of his church office, I don't think he will appreciate it if his wife and rambunctious toddler stumble into his class in the middle of a lecture.  😉

This time we decided to bring him cookies.  I had a pomegranate to use up, so I quickly did a search to find a cookie recipe that uses the pomegranate arils.  I wasn't sure it even existed, but something told me I saw one before.  Sure enough, my Google search produced results that took me straight to one of my favorite blogs with these Pomegranate White Chocolate Chip Cookies.

Maria uses white chocolate chunks, but I prefer the white chocolate chips so I can just dump them from the bag, no messy chopping necessary.  As you can see below, Judah also appreciated that I used the chips...

These cookies had rave reviews from Ben, the other pastors at the church, and their secretaries.  The combination of the white chocolate with the sweet pop of the pomegranate arils was exactly what I was hoping.  And, the oatmeal created the perfect texture.  Try adding these to your Christmas cookie collection.  They're THE cookies to bring to a Christmas cookie exchange, because the color of the pomegranate adds a festive flair, plus I can pretty much guarantee no one will bring the same cookies as you!  (Unless other people at your party read this blog.)  🙂

Right now I'm typing from 30,000 feet in the air, but I'm already thinking about that other pomegranate I picked up from the grocery store right before I left, and can't wait to make these cookies again!

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Pomegranate White Chocolate Chip Cookies

Cook Time12 mins

Servings: 2 to 3 dozen cookies

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 white chocolate chips
• 1 cup pomegranate arils

Instructions

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone mat; set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugars until smooth. Mix in the egg and vanilla until incorporated.
• In a separate medium bowl, combine the flour, baking powder, baking soda and salt. Give it a quick whisk to combine. With the mixer on low speed, gradually add the flour mixture to the wet ingredients until just combined. Stir in the oats, then the white chocolate chips. Shape 1-tablespoon sized dough balls and place 2 inches apart on the lined baking sheets.
• Press (or tuck) about 6 to 8 pomegranate arils into each dough ball and reshape if needed. Bake the cookies for 10 to 12 minutes, until the cookies are just turning golden brown. Remove from the oven and let cool on the baking sheets for two minutes. Transfer to a wire rack to cool completely.
• Source: Slightly adapted from Two Peas and Their Pod

Nutrition

Serving: 2g

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