Pomegranate White Chocolate Chunk Cookies
Pomegranate White Chocolate Chunk Cookies takes roughly 45 minutes from beginning to end. This recipe serves 30. This dessert has 123 calories, 2g of protein, and 5g of fat per serving. For 20 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Beantown Baker requires all purpose flour, baking powder, light brown sugar, and egg. A few people made this recipe, and 12 would say it hit the spot. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is very bad (but still fixable). Try Pomegranate White Chocolate Chunk Cookies, White Chocolate Chunk Cookies, and White Chocolate Chunk Cookies for similar recipes.
Servings: 30
Ingredients:
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup light brown sugar
1 cup old fashioned oats
1 cup pomegranate arils
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup white chocolate chunks or chips
1/2 cup white sugar
Equipment:
stand mixer
bowl
oven
whisk
baking sheet
wire rack
Cooking instruction summary:
Preheat the oven to 375 degrees F.In the bowl of a stand mixer, cream butter and sugars together, for about two minutes. Add the egg and vanilla and mix until combined.In a separate bowl whisk together the dry ingredients. Slowly add dry ingredients to the wet ingredients. Mix until just incorporated.Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Carefully place 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for a couple of minutes. Transfer cookies to a cooling rack.
Step by step:
1. Preheat the oven to 375 degrees F.In the bowl of a stand mixer, cream butter and sugars together, for about two minutes.
2. Add the egg and vanilla and mix until combined.In a separate bowl whisk together the dry ingredients. Slowly add dry ingredients to the wet ingredients.
3. Mix until just incorporated.Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Carefully place 6-8 pomegranate arils in each cookie dough ball.
4. Bake cookies for 10-12 minutes, until the cookies are golden brown.
5. Remove from oven and let cool on baking sheet for a couple of minutes.
6. Transfer cookies to a cooling rack.
Nutrition Information:
covered percent of daily need
