Rhubarb Oatmeal Cookies

Kim Biegacki


Wow, if you love Rhubarb you will enjoy this combination of rhubarb, oats and white chocolate chips...they are one chewy & moist cookie with a twist of tang and sweet.

I did chop the rhubarb in the food processor to get it into smaller pieces and that worked well.

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★★★★★ 8 votes
4 dozen
15 Min
10 Min


1/2 c
butter, softened
3/4 c
brown sugar, firmly packed
1/2 c
2 large
1 1/2 tsp
pure vanilla extract
1 3/4 c
1 tsp
1/2 tsp
freshly grated nutmeg
1 tsp
baking soda
1 tsp
3 c
old fashioned oats
3 c
rhubarb, finely chopped (i used food processor and pulsed it)
1 c
white chocolate chips
3/4 c
walnuts, chopped (optional)


Step 1 Direction Photo

1Preheat oven to 375 degrees. In a large bowl beat butter, white & brown sugars together until creamy. Add eggs and vanilla and blend.

Step 2 Direction Photo

2In a separate bowl sift together and blend well your flour, baking soda, cinnamon, nutmeg and salt. Now add to your wet ingredients and blend till smooth.

Step 3 Direction Photo

3Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon till well combined. Then, add your white chocolate chips and stir well.

Step 4 Direction Photo

4Line a baking sheet with parchment paper and drop cookies by large spoonful onto paper. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.

Step 5 Direction Photo

5I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American