Welcome back! It’s the first Foodie Friday of “Singles Awareness month,” or as others call it, February.
This time of year, as a member of the single crowd, I am constantly irked by the barrage of special goodies and events for couples. Where is the love for those without a plus one? If you’re like me and feeling a little left out, these cookies are a perfectly sweet, self-indulgent treat to make the lovey-dovey season survivable.
Today’s pin-test, Simply Designing’s pomegranate white chocolate chip cookies, was found by my friend “Smiley.”
I tried making the cookies according to the pinned recipe, but I wasn’t entirely satisfied with the results. I thought the dough was too dry & crumbly. Some of the recipe’s original instructions, in my opinion, were also needlessly finicky and time consuming. So, I made a few common-sense modifications as I went along. Here is my no-nonsense version: double chocolate pom cookies.
What you’re going to need:
- 1/2 cup (1 stick) butter - soft
- 1/2 cup brown sugar – packed
- 1/2 cup white sugar
- 2 medium eggs, or one XL (I’ll explain this in the recipe)
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup oatmeal
- 3/4 cup white chocolate chips
- 3/4 cup dark chocolate chips
- 3/4 cup pomegranate seeds (arils) (I used The Burlap Bag’s method to de-seed my pomegranate and it worked great. Just put your bowl in the sink, not on a counter.)
How long it’s going to take:
- 5-10 min: de-seeding pomegranate – depending on experience
- 20 min: mixing the dough
- 30 min: chill-time (optional) – If not chilling your dough, preheat the oven (375) when mixing ingredients.
- 10-13 min: bake time
How to do it:
First, combine the butter, brown sugar, and white sugar in a mixing bowl. Cream until smooth.
Add the egg(s) and vanilla. Mix again.
I used un-sized eggs that were somewhere between store-bought “medium” and “large.” At first, I added one egg, as the original recipe said to do. My resulting dough was dry enough that my dough crumbled as it was scooped into balls.
So, I added the second egg. Then, the dough was moist (but not sticky) all the way through and stuck together much better. In the end, it’s up to you — and the size of your eggs — that will decide how many eggs to use. When in doubt, start with one and add another if you decide it’s needed.
Combine the flour, baking powder, baking soda, and salt in a different bowl and whisk lightly.
Finally, add the pomegranate arils to the dough and mix carefully. You will probably pop a few of the arils, but the juice will be in the cookies anyway. This also is much less messy and time consuming than the original’s instructions to add pomegranate to individual dough balls.
Optional: set the dough in the fridge to chill for about 30 minutes. Part way through the chill-time, preheat your oven to 375 degrees.
Scoop out about 1Tbsp of dough for each cookie, with either a greased spoon or cookie scoop, and place on a cookie sheet. Leave about an inch between each dough ball to allow some “spread out” space.Put the cookies in the oven for 10 – 13 minutes, or until they are golden brown. Remove from the oven and let cool on the pan for 2 minutes, then move to a wire rack to finish cooling.
Yum, yum, and YUM! I adore chocolate and pomegranate – so these cookies were total heaven to my taste buds. The 2-egg cookies were crunchy on the outside, but stayed moist in the middle. The dark and white chocolate meshed so well with the just-tart arils: a perfect pick-me-up after a long day.
As always, have fun pin-testing until next time!