No doubt you have forgotten the pomegranate trees in flower,
Oh so red, and such a lot of them.
– D.H. Lawrence, “Pomegranate.”

These cookies…oh my goodness. Take an oatmeal cookie (already a fan), add pomegranate seeds (crunchy goodness), and semi-sweet chocolate chips (duh), and you have heaven in a cookie. This is one of my favorite recent creations and I will be making them again. Very soon. As long as pomegranates are in season.

Phoenician Apples

I’m making an effort to cook with fruits and vegetable while they’re in season. It’s the way I grew up eating, for the most part, and it only makes sense. I wish I could say I had a beautiful garden – and in California, I have few excuses – but I don’t. So when I see things like these pomegranates at the grocery store or farmers market, I get inspired. They’re a fruit that deserves the star treatment.

Revered for thousands of years – and called Phoenician Apples by the ancient Romans – pomegranates have a long, illustrious history. Rightfully so. With a rose-pink skin that calls sunsets to mind – and seeds and juice of the deepest, richest red and a most unique flavor – they are a stunning fruit. Even better, they’re in season in late fall and winter. Love me some winter fruit!

Spanking Pomegranates

Gorgeous though they may be, pomegranates require a little work. But it’s like hunting for treasure, and a lot of fun, so get to it!

The best way to get at those seeds is to split the pomegranate along the equator and then spank the hell out of that naughty fruit. Just tap on the outside with a spoon while holding the cut side down over your hand into a bowl, and those seeds come popping right out. The incomparable Jamie Oliver has a quick video showing you exactly what to do. And it works like a charm. Kinda cathartic, too. (I also squeezed the juice from the fruit and make it into a glaze for pork chops. They were amazing! But I digress. We’re here for cookies, aren’t we?)

The Steps

The process couldn’t be easier.

Cream together butter and the brown and granulated white sugars.
Add eggs and vanilla.
Whisk dry ingredients together.
Slowly add dry ingredients to wet.
Gently fold in chocolate chips and pomegranate seeds.
Chill dough for an hour.
Roll dough into balls and bake for 10-13 minutes at 375° F.
Cool baked cookies for five to ten minutes, then sprinkle with flaked sea salt (optional but recommended because the flavor…wow).

pomegranate seeds — The treasured seeds.

atmeal Pomegranate Choc Chip Cookies — Cream the butter and sugars together, then add the eggs and vanilla.

Oatmeal Pomegranate Choc Chip Cookies — Bake for 10 to 13 minutes, let cool a little bit, then sprinkle with flaked sea salt. For an extra-chewy cookie, take them out of the oven when the edges are firmed up but the centers are still a little soft and unset.

Substitutions

These are still delicious cookies, even if you leave out the pomegranate seeds altogether, or use raisins instead. Or go nuts, literally, and substitute walnuts or pecans or slivered almonds.

As far as the chocolate chips, I think semi-sweet are the way to go, and I recommend using good chocolate – it makes a difference.

Reality Bakes

Over a year later and I’m still learning my “new” stove. I found these cookies came out best when I put them in the bottom third of the oven, but your mileage may vary. So consider this your friendly reminder that cooking times and temps are a guide only – for a super chewy cookie, take these out when the centers are still a little soft and not fully set. For a crispier cookie, let them go an extra minute or two.

In Other News

So…my travels to Berlin, Prague, and Vienna. The trip was eye-opening and exciting, as travel always is. One of my favorite things, which we came across unintentionally, was the Memorial to the Murdered Jews of Europe in Berlin, across from the Tiergarten. Walking through it was quite the experience, oddly claustrophobic and unsettling, and is something I’ll never forget.

Unfortunately, halfway through the trip I fell on some slippery dock stairs in Prague and badly twisted my ankle. (Which still hasn’t healed, so I’m on a limited baking schedule for another week or two.) You can read more about the fun parts of the trip – and the famous, bucket-list-crossing-off-of-the-Sachertorte – here.

Print Pin

Oatmeal Pomegranate Chocolate Chip Cookies

These oaty, chocolaty flavor-bombs – with bright pops of color and crunch from pomegranate seeds – may just become your new favorite cookie.

Prep Time 15

Cook Time 13

Chilling Time 1

Servings 24 cookies

Author Jen Leigh

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar, packed
1/4 cup granulated white sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
3 cups old-fashioned oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp fine salt (preferably sea salt)
1 cup semi-sweet chocolate chips
1 cup pomegranate seeds (1 pomegranate)*
Flaked sea salt (optional)

Instructions

In a large bowl or using a stand mixer, cream together the butter, brown sugar, and white granulated sugar. Beat until smooth, then add the eggs and vanilla extract. Beat until well combined.
In a separate large bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the creamed butter-sugar mixture and mix until just combined.
Gently fold in the chocolate chips and pomegranate seeds.
Cover the bowl with plastic wrap and chill the cookie dough for one hour.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
Roll the chilled dough into balls and place on the cookie sheets about two inches apart. Bake 10 to 13 minutes, or until edges are firm but centers are still soft and not completely set.
Cool the cookies on the baking sheets for 5 to 10 minutes, then move them to a rack to cool and firm up. Sprinkle with flaked sea salt (optional).