These and Those

Musings from Students of the Pardes Institute of Jewish Studies in Jerusalem

Pomegranate Chocolate Chip Cookies!

Posted on March 5, 2014 by Heather Kantrowitz

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These cookies are perfect for Rosh Hashanah – the pomegranate seeds burst in your mouth and provide a sweet start to your new year. Bake them for friends, family, or just yourself. Enjoy!!!


kantheat½ cup butter, room temperature
½ cup brown sugar, lightly packed
½ cup granulated sugar
1 egg
1 tsp vanilla extract
1¼ cups all-purpose flour
1 cup quick cooking oats
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup chocolate chunks (semi-sweet or dark; about 4 oz chopped chocolate/4 sqaures of baking chocolate)
1 cup pomegranate arils (about 1 pomegranate)


  • Preheat oven to 375. Line a large baking sheet with parchment paper or grease lightly and set aside.
  • Cream butter and sugars until smooth. Add egg and vanilla extract and mix well.
  • In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt. Slowly add dry ingredients to butter mixture, mixing just until incorporated. Stir in chocolate chunks, then gently stir in pomegranate arils.
  • Drop dough by tablespoonfuls onto lined baking sheet about 2 inches apart. Bake for 12-13 minutes, until golden brown. Let cool on baking sheet for a couple minutes before removing to racks to cool completely.


This cookie base would be perfect for any additions: try just chocolate, raisins, or chopped pretzels, skor bits, and chocolate for a Twix cookie!