Wednesday, November 26, 2014

Recipe: Pomegranate White Chocolate Oatmeal Cookies

I made these up last year when pomegranates first appeared in my Bountiful Basket, and they disappeared almost immediately! As soon as I saw the poms again I knew I needed a repeat - it just took me a while to get to them. Fortunately, pomegranates keep pretty well just out on the kitchen counter (and make a pretty decoration in the meantime!)

First up is getting the seeds out. Now, before you send me the link, yes, I have seen the video of the attractive young man playing whack-a-mole with the pomegranate halves to get the seeds out. I've tried it, and I usually end up playing whack-a-thumb. This method works just as easily for me - slice off the very top, just so you can see where the sections are:

slice down each section:


and rub your thumbs over the seeds to get them out. Easy-peasy.

This is seven pomegranates-worth of seeds, and I only used a cup for the cookies - they freeze really well if you end up with more - or, just eat them while you bake!

For now, set them aside and mix:
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup milk
1/2 cup butter
1/2 cup shortening

Sift in and mix:
1 1/2 cups flour*
1/2 tsp salt
1/2 tsp baking soda

3 cups rolled oats

Stir in just until mixed:
1 bag white chocolate chips
1 cup (or more) pomegranate seeds

Drop spoonfuls on cookie sheets and bake at 350 until golden brown on the bottom. These stay pretty soft and chewy, and can stick to the pan, so removing them quickly is important but tricky. If a few crumble, don't sweat it - you now have a bag of yummy granola to keep in your car! Those that make it off in one piece -

- may not be especially attractive, but boy do they taste good! A little bit sweet, a little bit tart, and a whole lot of yum. The red makes these a festive addition to your Christmas platters, or you can convince yourself the pomegranate seeds make them healthy, and just eat them year-round.

*I am at an extremely high altitude, so I actually use 2 cups of flour

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