Pomegranate Double Chocolate Cookies!

If you are in a funk, and bummed that it is only hump day, and this week is going soooo slow. Rush home STAT and make a batch of cookies. I mean come on, what else makes everything all right in the world and happy other then, bitting into a warm homemade cookie. YUMMMMMM.....DROOLLLL
Adapted from Two Peas and their pod


1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1/2 cup white chocolate chips
1/2 cup dark chocolate chunks
1 cup pomegranate arils*, pom seeds

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.

3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.

4. Stir in the oats and  two types of chocolate. Then GENTLY stir on pom seeds. Make dough balls and place on cookie sheet. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.

* I find the easiest way to remove the seeds from the pom, is to cut the fruit in half and place in a large bowl of water. Then with your fingers pull it apart. You can also find the already removed seeds in the produce sections in most grocery stores.