Mayo & Double Dark Pomegranate Cookies…but not at the same time=)

Using the lovely Homestead Blessings Cookbook.  This is the first recipe we tried and we give it a thumbs up.  It is definitely different than what you would buy at the store and I’m not sure I could put it on a sandwich, but it was perfect for deviled eggs.   I plan to use the rest for potato salad.  It really thickened once it was refrigerated overnight.
Ok that’s all well and good but nothing in the world is better than these cookies!  We were slightly insane and went shopping on Saturday evening!  Robert went with me and as soon as he saw the pomegranates there was no stopping him=)  Of course I didn’t complain!  I originally found the recipe here for the cookie exchange in December.  I changed it up a tiny bit below is how we made it.

1/2 Cup (1 stick) Butter
1/2 Cup coconut oil

1 cup (ish – didn’t really measure) maple syrup

2 eggs
1 tsp Vanilla

2 cups Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt

couple of large handfuls of chocolate chips

pomegranate arils from 1 pomegranate

Cream together the butter, oil, syrup, vanilla, and eggs. Stir for 3 minutes.
Mix in the flour, cocoa powder, baking soda, and salt.
Add the pomegranate arils and chocolate chips. Mix briefly to incorporate everything. A few seeds may burst while mixing but that’s fine.
Scoop the dough into 15 small balls on an ungreased cookie sheet and bake at 350 for 10-13 minutes (12 mins was perfect in my oven). And you have tasty rich cookies!

Here at the west house we are strong believers in cookie dough.  So there is lots of finger swiping and spoons of dough that never make it to the pan=)
Here is a hint: only cook what we can eat right then.  These cookies are 100 times better warm than cold.  So we save the rest ‘til we want fresh cookies again.  Of course you could freeze them, but that is just crazy talk!  Dough never lasts more than a few days hours here.