I’ve never tried combining pomegranate with chocolate before, although I know raspberry goes very well with chocolate. Back in December, I stumbled on Pomegranate Double Chocolate Chip Cookies by Michelle at Taste as You Go (which looked lovely) and saw that they were inspired by Pomegranate White Chocolate Chunk Cookies by Two Peas and their Pod. Both looked delicious, and I knew I’d end up making at least one of them. So, here are my version, too late for Christmas, but never mind! They were really tasty, but the pomegranate seeds got slightly lost amongst the white chocolate chips, so I’d put a few more in each cookie next time!
Cream together the butter and sugars. Mix in the egg and vanilla extract. Separately, mix together the flour, salt, baking powder and bicarbonate of soda. Stir these into the wet ingredients. Stir in the oats and white chocolate chips.
Remove the arils (seeds) from the pomegranate. This can get messy!
Make small balls of cookie dough, and add several pomegranate seeds into each one. Do it like this rather than mixing them into the dough, to avoid turning the dough pink. Flatten each dough ball onto a baking tray lined with baking parchment.
Bake the cookies at 180 ° C for 10-12 minutes, and enjoy!