Pomegranate and Pistachio Oatmeal Cookies

Soft and chewy oatmeal cookies loaded with fresh pomegranate arils, chopped pistachios and dipped in a sweet glaze.


  • 2 cups all-purpose flour
  • 2 cups old fashioned rolled oats
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup 2 sticks butter, room temperature
  • 1 cup light brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (4.4 ounce Bloom Fresh pomegranate arils, patted dry)
  • ¾ cups chopped pistachios
  • Glaze
  • 2 cups confectioners sugar
  • 3 tablespoons milk
  • Pomegranate arils for garnish (optional)


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper and set aside.
  3. In a medium bowl mix together flour, oats, cinnamon, baking soda, nutmeg, salt and set aside.
  4. Using an electric mixer cream butter and sugars.
  5. Add in eggs one at a time then vanilla extract.
  6. Gradually add in flour mixture until combined.
  7. Gently fold in pomegranate arils and pistachios.
  8. Roll dough into 1 heaping tablespoon size balls and place on prepared baking sheet spacing 1 inch apart.
  9. Bake for 10-12 minutes until bottoms begin to brown. Allow to cool on baking sheet for a few minutes then transfer cookies with a spatula to a cooling rack to cool completely.
  10. Glaze
  11. In a small bowl mix confectioners sugar and milk until blended and creamy.
  12. Dip tops of cookies in glaze allowing excess to drip off.
  13. Place cookies on a wire rack, garnish with pomegranates if desired. Let glaze harden before storing.
  14. Store in an airtight container.