Oatmeal Soft Cookies with Pomegranate
Soft oatmeal cookies studded with chocolate chunks and fresh pomegranate arils.
🍳 Cook: 13 min
Ingredients
| ½ cup | 120 ml | butter, room temperature |
| ½ cup | 120 ml | brown sugar, lightly packed |
| ½ cup | 120 ml | granulated sugar |
| 1 | egg | |
| 1 tsp | 5 ml | vanilla extract |
| 1¼ cups | 300 ml | all-purpose flour |
| 1 cup | 240 ml | quick cooking oats |
| ½ tsp | 2.5 ml | baking powder |
| ½ tsp | 2.5 ml | baking soda |
| ¼ tsp | 1.3 ml | salt |
| 1 cup | 240 ml | chocolate chunks (semi-sweet or dark; about 4 oz chopped chocolate) |
| 1 cup | 240 ml | pomegranate arils (about 1 pomegranate) |
Instructions
- Preheat oven to 375. Line a large baking sheet with parchment paper or grease lightly and set aside.
- Cream butter and sugars until smooth. Add egg and vanilla extract and mix well.
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt. Slowly add dry ingredients to butter mixture, mixing just until incorporated. Stir in chocolate chunks, then gently stir in pomegranate arils.
- Drop dough by tablespoonfuls onto lined baking sheet about 2 inches apart. Bake for 12-13 minutes, until golden brown. Let cool on baking sheet for a couple minutes before removing to racks to cool completely.
Notes: This cookie base would be perfect for any additions: try just chocolate, raisins, or chopped pretzels, skor bits, and chocolate for a Twix cookie!