A lot of good things happen when Kroger has pomegranates on sale for a dollar each.
And by good, I mean mouth-watering.
Before this produce sale, I knew two things for certain:
1) I like pomegranate juice.
2) Pomegranate juice is expensive.
Here’s what I did not know:
1) The least annoying way to get the pomegranate seeds out of the shell. Clearly, extracting those suckers is why the juice is so expensive.
2) The proper name for that shell and the seeds. (It’s the rind and the arils, by the way.)
3) What to do with the vast amounts of arils that come out of two pomegranates.
To solve the first problem, I went to my friend YouTube. I don’t know if this truly is the “best” opening technique, but despite the politically incorrect commentary, I drank the Kool-aid.
As for what to do with all of the pomegranate arils, most of the recipes online are smoothie or salad-related. That seemed way too healthy of a use for this superfood. 😉
I decided to make two things: peach pomegranate jam and pomegranate white chocolate cookies.
I probably won’t blog about the jam, but I may blog about the syrup I created instead. HA! It is one of my tastiest failures.
I know this will sound like something I wouldn’t usually say, but next time I will adjust the ratio of pomegranate arils and white chocolate chips. I added a little too many and should have had more cookie dough to hold everything together a little better. Having said this, it did not in any way, shape or form affect our cookie consumption. *DROOL*
I did fix/adjust the measurements in the recipe detailed at the end of this post. If you want to use a heavier hand when measuring, I won’t judge. I might even invite myself over for a taste!
These cookies look quite festive and would be an excellent choice for a holiday gathering or cookie exchange. They will definitely be different from the usual and different is delicious. Don’t wait for a special occasion though! These happy morsels will be a hit anytime you make them.
1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats (I always use regular cooking oats and they’ve turned out just fine)
1/2 cup fresh pomegranate arils (add more or less depending on preference)
1/2 cup white chocolate chips or chunks (add more or less depending on preference)
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. (I usually just sprinkle the sugar on with my fingers.)
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.