Cranberry Pomegranate White Chocolate Oatmeal Cookies
You want it all in a cookie? Here you go! Makes about 3 dozen cookies
Equipment
- 1 stand mixer
Ingredients
- 2 1/2 cups Old Fashioned rolled oats
- 1 3/4 cups All-purpose flour
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1 pinch ground Cardamom
- 1 pinch grated fresh Nutmeg (to taste - I do about two swipes with the grater)
- 1 cup Butter (room temperature) I use salted in ALL of my baking.
- 1 1/4 cups white Sugar
- 1 1/2 tbsp Pomegranate Molasses
- 2 large Eggs (room temperature)
- 1 1/2 tsp Vanilla extract
- 1 1/4 cups White Chocolate chips
- 1 1/4 cups dried Cranberries
- 1/4 cup toasted Coconut *optional
Instructions
- Mix together dry ingredients in a separate bowl and set aside (flour, cornstarch, baking soda, salt, cardamom, nutmeg
- In the bowl of stand mixer: Sugar and Pomegranate Molasses. Mix on low until fully combined.
- Add in the butter and whip until light and fluffy. Add eggs in one at a time until incorporated.Add in vanilla.
- Add in the flour mixture a little at a time to help the flour incorporate completely.
- Add the oatmeal and mix on low
- Remove the mixing bowl to the counter and fold in the white chocolate, cranberries and coconut.
- Cover and let rest in the fridge at least 1 hour (I do overnight)
Preheat oven to 375℉
- Roll the dough into balls (I use 2 tablespoons of dough for each ball). Space 2" apart on a parchment lined cookie sheet.
Bake 10-12 minutes 375℉
- Cookies may look slightly wet in the center, but edges will be lightly browned. Leave the cookies on the sheet to cool (they will continue to cook)
- Note: you can freeze the cookie balls and freeze later. This recipe makes approximately 3 dozen cookies
