Pomegranate White Chocolate Chunk Cookies

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Two peas & their pod

Rating

(13)

Ingredients

2 ½ dozen cookies

1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup granulated 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

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Preparation

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Step 1

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

Step 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.

Step 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.

Step 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.

Step 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!