Vanilla Pomegranate Oatmeal Cookies
As we enter the holiday season, we wanted to share this recipe that has our mouths watering. What a delightfully perfect time of year to use those colorful pomegranates along with your Lágrima vanilla. Thank you Zainab at Blahnik Baker for sharing your favorite recipes that feature Lágrima!
10 tablespoons unsalted butter, softened
½ cup plus 2 tablespoon granulated sugar
½ cup plus 2 tablespoons light brown sugar
1 egg, room temperature
2 teaspoon pure vanilla extract (I used Lagrima Vanilla extract)
1 cup cake flour, sifted
¾ cup bread flour
½ teaspoon baking soda
½ teaspoon sea salt
1 ½ cups old fashioned oatmeal
1 cup chocolate chips
½ cup pomegranate seeds (drained and dried on a paper towel)
In a medium bowl, whisk together the flours, baking soda, salt and oatmeal. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy about 2 minutes. Add the egg and vanilla extract and mix until combined. Add the dry ingredients and mix until just combined. Using a stiff rubber spatula, fold in the chocolate chips and pomegranate seeds.
Cover dough with plastic wrap and chill for 30 minutes to an hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
Using a medium cookie scoop, arrange dough balls 2 inches apart. Bake cookies for 12-14 minutes or until lightly golden around the edges. Remove from oven and let cool on baking sheet for to minutes before transferring to a wire rack. Cool completely.
Adapted from Baked by Rachel