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.
Servings 24 cookies
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).
Notes
*You can make these without the pomegranate seeds and they’re still delicious. Or substitute a cup of raisins or nuts.