Rhubarb Oatmeal Cookies
By
Kimberly Biegacki
@pistachyoo
11
Blue Ribbon Recipe
These are simply exceptional oatmeal cookies. They're filled with delicious fall spices. We loved the spices mixed with the slight tartness of rhubarb and the sweetness from the brown sugar and white chocolate chips. Oatmeal brings the soft and tender cookie together and gives them a nice bite and chewy texture. You'll be surprised at how addictive and irresistible these rhubarb cookies are. They'll disappear as quickly as they come out of the oven. Walnuts are an option so we made some with and some without nuts. We suggest making them with chopped walnuts. We loved the nutty flavor they added to the cookie.
★★★★★ 10 votes5
Ingredients
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1/2 cbutter, softened
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3/4 cbrown sugar, firmly packed
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1/2 csugar
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2 largeeggs
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2 tsppure vanilla extract
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1 3/4 call-purpose flour
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1 tspbaking soda
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1 tspcinnamon
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1/2 tspfreshly grated nutmeg
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1 tspsalt
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3 cold-fashioned oats
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3 crhubarb, finely chopped (I use food processor and pulse it)
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2 1/2 cwhite chocolate chips
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1 1/2 cwalnuts, chopped (optional)
How to Make Rhubarb Oatmeal Cookies
- Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
- Then add eggs and vanilla; blend well.
- In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
- Now add to your wet ingredients and blend until smooth.
- Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
- Then, add your white chocolate chips and stir well.
- Line a baking sheet with parchment paper.
- 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.
- Watch not to overbake. I 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.
