Biscoff Oatmeal White Chocolate Chip and Pomegranate Cookies

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.

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.

While dough is chilling, preheat oven to 325ºF. 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.

Recipe adapted from Biscoff Oatmeal White Chocolate Chip Cookies from Bake Your Day.