rhubarb oatmeal cookies
Wow, if you love rhubarb you will enjoy this combination of rhubarb, oats, and white chocolate chips. They are one chewy and 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.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar, firmly packed
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 3 cups old-fashioned oats
- 3 cups rhubarb, finely chopped (I use food processor and pulse it)
- 2 1/2 cups white chocolate chips
- 1 1/2 cups walnuts, chopped (optional)
How To Make rhubarb oatmeal cookies
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Step 1Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars. -
Step 2Then add eggs and vanilla; blend well.
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Step 3In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
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Step 4Now add to your wet ingredients and blend until smooth.
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Step 5Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
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Step 6Then, add your white chocolate chips and stir well.
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Step 7Line a baking sheet with parchment paper.
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Step 8Drop cookies by large spoonful onto paper.
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Step 9Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
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Step 10Watch 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
