Categories: cookies, dessert

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 chunks
• 1 cup pomegranate arils

Directions

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.

3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.

4. Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.

5. *Note-you can gently stir in the pomegranate arils, but I didn’t want the cookies to turn pink at all. If you don’t have white chocolate chunks, white chocolate chips will work as well. Enjoy!

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