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POM Oatmeal Drops

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  • Juice from 1 large POM Wonderful
        Pomegranate* or 1/4 cup POM Wonderful
        100% Pomegranate Juice
  • 1 cup arils from 1 large POM Wonderful
        Pomegranate
  • 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

Preparation

  • 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  • 2. Prepare fresh pomegranate juice.*
  • 3. Preheat oven to 375F. In a bowl combine oats, flour, baking soda and salt. In a large bowl beat together butter and sugars until smooth. Beat in the pomegranate juice and egg. Stir in the flour mixture, reserved arils, apricots and raisins.
  • 4. Drop mixture by rounded tablespoonfuls, 2 inches apart, onto lightly greased baking sheets.
  • 5. Bake for 12 to 14 minutes until edges are golden brown; do not overbake.
  • 6. Transfer cookies to wire rack with spatula; cool. Store in a tightly covered container or freeze for up to several months.

 

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