Biscoff Oatmeal White Chocolate Chip And Pomegranate Cookies

• 1/4 cups Butter
• 3 Tablespoons Cookie Butter (or Biscoff Spread)
• 1/2 cups Packed Light Brown Sugar
• 1/4 cups Granulated Sugar
• 1 whole Egg And Egg Yolk, Whisked, Divided
• 1 teaspoon Vanilla Extract
• 1/2 cups Old Fashioned Oats
• 1/2 cups Plus 1 Tablespoon White Whole Wheat Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Ground Cinnamon
• 1/2 cups White Chocolate Chips
• 1/4 cups Pomegranate Seeds

1. In a large bowl, combine butter and Biscoff spread or cookie butter. Microwave 15-30 seconds to melt, then stir to combine. Set aside to cool. Once mixture has cooled about 5 minutes, stir in sugars. Measure out 2 tablespoons of whisked egg and combine with wet ingredients. Stir in vanilla extract.
2. In a medium-sized bowl, whisk together oats, flour (1/2 cup plus 1 tablespoon flour), salt, baking soda, and cinnamon. Add dry ingredients to wet and stir until just combined. If mixture is still crumbly, add about a teaspoon more of whisked egg. Fold in white chocolate chips and pomegranate seeds. Refrigerate dough for 1 hour prior to baking.
3. While dough is chilling, preheat oven to 325u0b0F. Scoop cookies in 1-inch balls onto parchment or silicone baking mat-lined cookie sheet. Bake for 12-14 minutes and remove when cookies appear mostly cooked but still slightly underdone in the center. Let cool about 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Recipe should yield about 1 dozen cookies.
4. Recipe adapted from Biscoff Oatmeal White Chocolate Chip Cookies from Bake Your Day.

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Taken from tastykitchen.com/recipes/desserts/biscoff-oatmeal-white-chocolate-chip-and-pomegranate-cookies/ (may not work)