POM Oatmeal Drops

Preheat oven to 375ºF. In a bowl combine oats, flour, baking soda and salt. In a large bowl beat together butter and sugars until smooth. Beat in the pomegranate juice and egg. Stir in the flour mixture, reserved arils, apricots and raisins. Drop mixture by rounded tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake for 12 to 14 minutes until edges are golden brown; do not overbake. Transfer cookies to wire rack with spatula; cool. Store in a tightly covered container or freeze for up to several months. Serve this pomegranate recipe.