Really. I swear. But I have news. I am DONE for the semester. Which means I won’t be spending [the majority of] my free time doing school work. At least for a little bit now. And I have been cooking. Some exciting stuff, like Mama Pea’s African Peanut Soup (which I ate for about 4 days straight…) and some standard fare, i.e. eggs. But for now, I just wanted to give a big,
“Hey I’m back!” shout and tell you something I whipped up the other day.
Pomegranate-Ginger Super-Soft Oatmeal Cookies
- 1/2 C Whole Wheat Flour
- 1/2 C AP Flour
- 1 t. Baking Powder
- 1 t. Vanilla Extract
- 1 Egg
- 2/3 C Dark Brown Sugar
- 1/3 C Apple Sauce (or oil)
- 1/2 C Old Fashioned Oats
- 1/3 C Pomegranate Arils
- 1/3 C Crystallized Ginger (chopped)
Pre-heat oven to 350 degrees. In a bowl, whisk together the flours and baking powder.
In another bowl, mix together egg, sugar, apple sauce and egg.
Add dry mixture to wet mixture. Gradually add in oats, Arils and Ginger.
Roll into balls (about 2 T. worth of mixture) and place on parchment paper. Leave about 1 1/2 inches between cookies. Bake for about 15 minutes. Rotate cookie sheet about halfway through cooking time.
Transfer cookies to wire cooling rack and let cool for about 15 minutes.
Makes about a dozen cookies