i'd rather be baking

I love pomegranate anything, but until the last few months I’d never actually brought fresh pomegranates home to work with. They are definitely pricey as fruit goes, but they do go on sale from time to time! Winter is an especially great time to find good deals on pomegranates. We were lucky enough to get a couple in one of our CSA bags awhile ago, and it turns out that pomegranates keep longer than I thought!

I am not a huge fan of white chocolate – it’s so sweet that I really only enjoy it in small doses. The tangy, bright flavor of pomegranate is a perfect companion and keeps the white chocolate from being overwhelming. Plus, do you know anything prettier and more Christmasy-looking than those little pomegranate gems? I sure don’t!

Pomegranate White Chocolate Chunk Cookies
Two Peas and Their Pod

Makes about 2 ½ dozen cookies

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

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

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.

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.

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.