Biscoff Oatmeal White Chocolate Chip + Pomegranate Cookies

Ingredients

• 1/4 cup (1/2 stick) butter
• 3 tbsp cookie butter or Biscoff spread
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk, whisked
• 1 tsp vanilla extract
• 1/2 cup old fashioned oats
• 1/2 cup + 1 tbsp white whole wheat (or all-purpose) flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/2 cup white chocolate chips
• 1/4 cup pomegranate seeds

Instructions

1. In a large bowl, combine butter and Biscoff spread or cookie butter. Microwave 15-30 seconds to melt, then stir to combine. Set aside to cool. Once mixture has cooled about 5 minutes, stir in sugars. Measure out 2 tablespoons of whisked egg, and combine with wet ingredients. Stir in vanilla extract.
2. In a medium-sized bowl, whisk together oats, flour, salt, baking soda, and cinnamon. Add dry ingredients to wet and stir until just combined. If mixture is still crumbly, add about a teaspoon more of whisked egg. Fold in white chocolate chips and pomegranate seeds. Refrigerate dough for one hour prior to baking.
3. While dough is chilling, preheat oven to 325 degrees F. Scoop cookies in 1-inch balls onto parchment or silicone baking mat-lined cookie sheet. Bake for 12 - 14 minutes, and remove when cookies appear mostly cooked, but still slightly underdone in the center. Let cool about 5 minutes on baking sheet, then transfer to wire rack to cool completely. Recipe should yield about a dozen cookies.

Notes