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rhubarb oatmeal cookies

(10 ratings)
Blue Ribbon Recipe by
Kim Biegacki
Youngstown, OH

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.

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.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 4 dozen
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For rhubarb oatmeal cookies

  • 1/2 c
    butter, softened
  • 3/4 c
    brown sugar, firmly packed
  • 1/2 c
  • 2 lg
  • 2 tsp
    pure vanilla extract
  • 1 3/4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    freshly grated nutmeg
  • 1 tsp
  • 3 c
    old-fashioned oats
  • 3 c
    rhubarb, finely chopped (I use food processor and pulse it)
  • 2 1/2 c
    white chocolate chips
  • 1 1/2 c
    walnuts, chopped (optional)

How To Make rhubarb oatmeal cookies

  • Creaming together butter, white & brown sugars.
    Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
  • Adding vanilla extract and eggs.
    Then add eggs and vanilla; blend well.
  • Sifting dry ingredients in a bowl.
    In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
  • Combining wet and dry ingredients.
    Now add to your wet ingredients and blend until smooth.
  • Folding in oatmeal and rhubarb.
    Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
  • Stirring in white chocolate chips.
    Then, add your white chocolate chips and stir well.
  • Parchment paper on a baking sheet.
    Line a baking sheet with parchment paper.
  • Scooping dough onto parchment paper.
    Drop cookies by large spoonful onto paper.
  • Cookies baking in the oven.
    Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
  • 10
    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.