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Cranberry Pomegranate White Chocolate Oatmeal Cookies

You want it all in a cookie? Here you go! Makes about 3 dozen cookies
Course Dessert
Author Adapted from recipe from SugarSpunRun.com

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