Imagine how thrilled I was to see a recipe on Two Peas and Their Pod for cookies in which pomegranate is a Featured Player! Add white chocolate? SOLD.
Maria is kind enough to allow me to share the recipe, so I'll give it to you, but you have to promise to read my personal notes about it following, mmmkeh?
Pomegranate & White Chocolate Chunk Cookies*****
1/2 cup unsalted butter - 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
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.
Makes about 2 ½ dozen cookies
*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!
I've made this recipe twice; the first time I failed, so allow me to share my experience
1. Parchment paper? Do people use that? I don't. I bake on stones, do I need to use it? (Paper covers rock?)
2. Use real butter (always) and let it soften to room temperature naturally (always). If you use a shortcut and soften the butter in the microwave, your cookies will have weird sweaty spots. (I don't know how else to describe it other than sweaty.)
3. I used white chocolate chips instead of chocolate chunks, and everything was great in that department.
4. When I made this recipe the first time, I followed the suggestion to place 8 arils (yes, they're called arils) gently into the ball of dough; I did that exactly once before I decided that I would, as the footnote of the recipe suggests, gently stir in the arils rather then place them, by hand, into each ball of dough because I wanted these cookies SoBadYouGuys, and I didn't care if they were pink. Let me tell you why this was a mistake. It's not because the cookies turned pink or because the arils lost their beauty (SIDETRACKED: On Friday, Mindy offered my son some Jewels as they opened a pomegranate together. Isn't that lovely? Jewels! Precisely!) but because when mixed, even gently, the arils burst and the juice gets everywhere, making the batch of dough wet and sloppy and then they don't cook well, so you end up making cookie slop instead of actual cookies, which you then toss into the trash...that is, all EXCEPT for the ONE COOKIE which had the arils hand-placed into the pre-baked ball of dough, which One Cookie will be the most delectable thing you have had this season and will make your tongue do a dance, thankyouverymuch. And it is because of that cookie that you decide to give this recipe another go.
5. The second time I made the recipe, I decided to double it, and I took the time to place, by hand, every single aril into the balls of dough. Eight each, please.
6. Remember what I said about the butter? Yeah. I had left enough for one batch out to soften, and then I remembered that I was doubling the batch, so I used the microwave, making the cookies a bit sweaty-looking. (They were still delicious.)
7. Another thing about pomegranates: their juice stains. Here's the video I used to learn how to cut open a pomegranate with minimal staining potential:
After you watch that video, head to Costco and pick up a pack of already-separated-from-the-fruit arils.
Thanks again to Maria for allowing me to share her recipe -- it's so wonderful, please do yourself a favor and make these cookies for yourself, your family, your neighbors . . . they're the perfect holiday cookie.