White Chocolate Pomegranate Snicker(oat)dooodle

What’s a snickeroatdoodle you ask? Well, let me break it down for you. Imagine the soft, pillowy, spiced cookie you devour during the holidays; but with an added bite and body that an oatmeal cookie brings to the table, always!

This flavor combination is perfect for any holiday party, get together, or movie night spent obsessing over the “new” (but same) hallmark movies we’ve seen far too many times.

Don’t get me wrong, pomegranates are one of the most flavorful and enticing fruits to eat. But, it’s also the kind of ingredient that always leaves you with leftovers. The addition of the sweet, bright, and full of flavor seeds paired with the creamy, decadent nature of white chocolate chips makes for an actual party in your mouth.

Now grab some oats, pick out some pomegranate seeds, and get festive!

White Chocolate Pomegranate Snicker(oat)doodles

INGREDIENTS

{Dry mix}

• 1 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 tsp cornstarch

• 1/2 tsp cinnamon

• 1/2 teaspoon salt

{Wet mix}

• 1/2 cup (1 stick) unsalted butter, softened

• 2/3 cup white sugar

• 1/3 cup light brown sugar, firmly packed

• 1 flax egg (or regular egg at room temperature)

• 1 teaspoon vanilla extract

{Mix In’s}

• 1 cup rolled oats

• 1 cup white chocolate chips

• 1 cup pomegranate seeds (arils)

DIRECTIONS

1. Preheat oven to 350f

2. In a separate larger bowl, cream together the softened butter and two sugars

3. Add flax egg and vanilla extract; beat until combined and set aside

4. In a medium bowl, sift the flour, baking powder, baking soda, cornstarch, cinnamon, and salt; whisk until combined

5. Fold the dry ingredients into the wet until JUST combined

6. Fold in the rolled oats and white chocolate chips until combined

7. Using wet hands, or a cookie scoop, form 2” cookie dough balls (of goodness). Press pomegranate seeds into the balls of cookie dough

8. Refrigerate for 1 hour (minimum) or overnight; once chilled, place the cookie dough on parchment-lined trays.

9. Bake for 12-14 mins, rotating trays midway through bake time. The cookies should be golden brown around the edges and may still be soft in the middle (this shouldn’t be an issue as they will harden a bit while cooling on the baking sheet)

10. Let cool (If storing in a container, add a slice of bread with the cookies to keep them moist)

11. Dive in!