I’m pretty sure I might have consumed a pound of butter last week. That’s no exaggeration. I forgot how hungry (and thirsty!) you get when you are breastfeeding. Since I did some baking over the course of the week, I would “sample” the cookie dough, then “sample” the finished product. Since I didn’t get my fill of butter and sugar, I decided to make these cookies today while the girls were eating lunch. I LOVE pomegranate. I’ve also been dying to bake with it, so I knew this recipe from Two Peas & Their Pod would be a great one to try. She uses white chocolate chunks, but I used Dark Chocolate chunks. I’m sure both combos would be equally delicious, I just love dark chocolate. Plus, the pomegranate and dark chocolate cancel out the butter and sugar in my opinion. 🙂
Pomegranate Dark Chocolate Oatmeal Cookies
Recipe from Two Peas & Their Pod
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1 cup dark chocolate chunks/chips (or white chocolate)
1 cup pomegranate arils
Preheat the oven to 375 and line baking sheets with parchment paper
In your mixer, cream the butter and sugars until smooth. Add the egg and vanilla and beat until creamy.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Slowly add to the wet ingredients and mix until incorporated. Stir in the oats and chocolate chunks.
Make the cookie dough balls with about a tablespoon of dough (or use a cookie scoop). Tuck several pomegranate arils into the cookie dough ball. Bake for 10-12 minutes until the cookies are golden brown. Remove from the oven and allow to cool on the baking sheet for a couple minutes until transferring to a wire rack.