Prepare fresh pomegranate arils, if necessary.* Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice, if necessary.** 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.
*To prepare fresh pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.
**To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.