1/4cup4 tablespoons unsalted butter, room temperature
2/3cuplightly packed brown sugar
1egg
zest of 1 orange
1 1/2teaspoonsvanilla extract
1/4teaspoonorange extractoptional but adds to orange flavor
3/4cupchocolate chips
2/3cuppomegranate arils
Instructions
Combine flours, oats, baking powder, baking soda and salt in a medium bowl.
With a hand-mixer in a large bowl, beat butter and sugar together on high speed until light and creamy, about 2 minutes.
Add the egg, orange zest and extracts and beat again until thoroughly incorporated.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in the chocolate chips and pomegranate arils until combined.
Refrigerate dough for 30 minutes.
During last 10 minutes of refrigeration, preheat oven to 375°F and line 2 baking sheets with parchment paper.
Spoon the dough out (about 2 tablespoons each) onto the baking sheets leaving about 2 inches of space between each.
Bake for 12-15 minutes (I did 14 minutes, rotating sheets half way through baking) until edges just start to turn golden brown but middles are still somewhat soft.
Remove from oven and let cool on baking sheet for 1-2 minutes before transferring the cookies to a cooling rack.