Change things up a bit at your cookie exchange party and make your mark with these minty and juicy cookies!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 2½ dozen
Author: Nikki Gladd
Ingredients
½cupunsalted butter, at room temperature
½cupgranulated sugar
½cuplight brown sugar
1large egg
1teaspoonvanilla extract
1cupold fashioned oats
¾cupbread flour
¾cupall-purpose flour
1teaspoonbaking soda
½teaspooncornstarch
¼teaspoonsalt
½cupmint chips
½cupwhite chocolate chips
¾cuppomegranate arils
Instructions
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.
Notes
Click here for an easy tutorial on how to seed a pomegranate.