Okay, what kind of cookies? I’ve been away for a couple of weeks because of a number of reasons, so I’m back with two cookie recipes variations of the same basic recipe. I split the recipe in half at some point to make the two different batches of cookies, but what you will see is the entire recipe for a batch of roughly 24-30 cookies.
The basic recipe was taken from Sweet Pea’s Kitchen, which had a version with cranberries and white chocolate. (Sweet Pea’s recipe was adapted from a Bon Apetit recipe, so we’re essentially playing the telephone game using recipes) Since I had this little package of dark chocolate covered pomegranate seeds hanging out in the pantry that I picked up from Trader Joe’s and I always like doing something a little different, I thought this would be perfect.
Of course not knowing how they would taste or what would happen to a pomegranate seed when baked was a huge question mark, but I decided the risk would probably be worth the reward. Guess what? I think I was right, and so did the two ladies of the house.
By the way, if you’re interested in the other recipe for Oatmeal Pecan and White Chocolate Chip cookies just check out this post.
Anyway, on to the tasty goodness of the cookies…
Oatmeal Pecan With Dark Chocolate Covered Pomegranate Seed Cookies
Makes about two dozen cookies
- 1 cup all-purpose flour
- 1/2 of a teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 1 1/4 of a stick of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 cup of rolled oats or old-fashioned oats (I chose the former)
- 1/3 of a cup of chopped pecans
- 1/2 of a cup of dark chocolate covered pomegranate seeds (Alternately, you could use pomegranate seeds and chocolate chips, if you do let me know how it works out for you)
- Optional 1/2 cup of chocolate chips of your choice
1. Heat your oven to 350 degrees. Ready two cookie sheets.
2. In a separate bowl mix flour, baking soda, cinnamon and salt.
3. In a stand mixer cream the butter and sugars until smooth. Add vanilla and egg and mix up well.
4. Add oatmeal to creamed butter. Add flour mixture in two parts and mix well.
5. Add chocolate covered pomegranate seeds and pecans along with optional chocolate chips. Mix it all up.
7. Let cool for about five minutes and remove from cookie sheet to cool further. Enjoy with your favorite beverage that goes along with cookies, I’m a big milk fan.
So, give these cookies a go and I’d really be interested in what you think of them. If you like them let me know and if you don’t then maybe you’d prefer the other recipe instead? Or tell me what you’d do instead. Either way, I’m all ears.