Rhubarb Oatmeal Cookies

Kim Biegacki

By
@pistachyoo

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.

Rating:
★★★★★ 8 votes
Comments:
Serves:
4 dozen
Prep:
15 Min
Cook:
10 Min
Method:
Bake

Ingredients

1/2 c
butter, softened
3/4 c
brown sugar, firmly packed
1/2 c
sugar
2 large
eggs
1 1/2 tsp
pure vanilla extract
1 3/4 c
flour
1 tsp
cinnamon
1/2 tsp
freshly grated nutmeg
1 tsp
baking soda
1 tsp
salt
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-By-Step

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