Pomegranate Oatmeal Chocolate Chip Cookies
Who is ready to bid goodbye to 2020? You bet I am! While there have been many lows in this year for everyone, I’ve also had many high points in the year. But, still ready to send it out with a bang and welcome in 2021.
And with bright spots of pomegranate against rich chocolate chips, these cookies are the best way to celebrate the new year!
I absolutely love pomegranates… but there seems to be a shortage of pomegranate desserts! So, I figured it’s time to get them into my favorite dessert medium: cookies!
These pomegranate oatmeal chocolate chip are a delightful twist on a classic cookie. The bright pomegranate seeds stand out against the chocolate chips, giving these cookies a fruity brightness to a familiar flavor. Give this recipe a try and send 2020 out in style!
Recipe inspired by Vanilla Pomegranate Oatmeal Cookies from A Classic Twist.
(To make the classic version, simply omit the cocoa, milk and red food coloring from the recipe.)
Pomegranate Oatmeal Chocolate Chip Cookies
Yields 22-24 cookies
Ingredients
2 cup (250 g) flour
2 tbsp cornstarch
½ teaspoon baking soda
½ teaspoon sea salt
1½ cups (120 g) old fashioned oats
10 tablespoons unsalted butter, softened
½ cup, plus 2 tablespoons (125 g) granulated sugar
½ cup, plus 2 tablespoons (125 g) dark brown sugar
1 egg, room temperature
2 teaspoon pure vanilla extract
1 cup chocolate chips
½ cup pomegranate seeds (drained and dried on a paper towel)
Instructions
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until combined.
Add the flour mixture and mix until just combined. Stir in the oats until evenly distributed.
With a stiff rubber spatula, gently fold in the chocolate chips and pomegranate seeds, taking care not to break the seeds.
Using a large cookie scoop, scoop cookies onto a parchment-lined cookie sheet and place in fridge for at least four hours.
When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats and arrange cookie balls evenly on the sheet.
Bake cookies for 14-16 minutes or until lightly golden around the edges. Remove from oven and let cool on baking sheet for five minutes before transferring to a wire rack. Cool completely before storing.