Rhubarb Oatmeal Cookies

Name: Rhubarb Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 dozen
Cuisine: American
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)

By Kim Biegacki
@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 votes5

Comments:

33 Comments

Serves:

4 dozen

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

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)

How to Make Rhubarb Oatmeal Cookies

Step-by-Step

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