The good thing about working-from-home is that apart from doing the job, you get the freedom to do your own stuff as well. Had it not been for my job, I doubt whether I would have been spending so much of my time in front of the computer. One way or the other, my browsing sessions end in food related sites.
As usual, while I was browsing for recipes, I was drawn towards Pomegranate White Chocolate Chunk Cookies in Two peas & their pod‘s blog. Pomegranates in cookies??? That was something unusual and I love taking the unusual path when it comes to cooking Ensuring that I had all the ingredients, I set about with my work. J, who isn’t too fond of sweets ended up gobbling a few of them in one go… They are too delicious for words.
Pomegranate White Chocolate Chunk Cookies
Source: Two peas & their pod
Unsalted butter, at room temperature- 1/2 cup (I used salted butter and omitted salt)
Light brown sugar- 1/2 cup
White sugar- 1/2 cup
Egg- 1 large
Vanilla extract- 1 teaspoon
All purpose flour- 1 1/4 cup
Baking powder- 1/2 teaspoon
Baking soda- 1/2 teaspoon
Salt- 1/4 teaspoon
Old fashioned oats- 1 cup (I used 1/2 cup oats and 1/2 cup cornflakes)
White chocolate chunks- 1 cup
Pomegranate arils- 1 cup
Preheat the oven to 180C . Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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 lemon sized dough balls. Tuck about 6-8 pomegranate arils in each cookie dough ball. Make sure you don’t squish the pomegranate or else there will be a discolouration. 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.
Note :- These cookies can be made without pomegranates as well..