Pomegranate Recipes
Oatmeal Pomegranate Cookies
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1 cup Stiebs Pomegranate Seeds, fresh or thawed
¼ cup apple juice
2 1/2 cups quick‐cooking rolled oats
2 cups all‐purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 large egg
3/4 cup chopped dried apricots, cranberries, cherries or apples
1/2 cup raisins

Preheat oven to 375°F. In a bowl combine oats, flour, baking soda and salt. In a large bowl beat together butter and sugars until smooth. Beat in the apple juice and egg. Stir in the flour mixture, then pomegranate seeds, apricots and raisins. Drop mixture by rounded tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake for 12 to 14 minutes until edges are golden brown; do not overbake. Transfer cookies to wire rack with spatula; cool. Store in a tightly covered container or freeze. Makes 5 dozen cookies

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