7Tablespoonsunsalted buttersoftened but still cool
1egg
½teaspoonbaking powder
⅛teaspoonbaking soda
⅛teaspoonsalt
½teaspooncinnamon
1teaspoonvanilla extract
3ounceschocolate covered pomegranate arils
Instructions
Heat oven to 350 degrees F. (325 degrees F convection)
Lightly coat the wells of a mini muffin tin with non-stick cooking spray. Set aside.
In the bowl of a stand mixer or electric hand mixer, beat butter and sugars on high speed until light and fluffy, approximately 2 minutes; Add egg and vanilla extract and beat until combined.
In a medium bowl, whisk together baking mix, oats, baking powder, baking soda, salt, and cinnamon. With mixer on low speed, add the dry ingredients and beat just until combined.
Stir in chocolate covered pomegranate arils with a wooden spoon.
Use a 1 Tablespoon cookie scoop or spoon to fill each well with dough.
Bake at 350 for 10-12 minutes, or until cookies are golden brown and set on the edges, but slightly glossy in the center. Remove pan from oven and allow cookies to sit in pan for 3-4 minutes before removing from pan. Transfer to a wire rack to cool completely.
Notes
If you're unable to find chocolate covered pomegranate arils, you could substitute chocolate covered raisins or any other dried fruit of your choosing.
NUTRITIONAL INFORMATION: Per the Weight Watchers Recipe Builder, each cookie is worth 2 PointsPlus