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.
Provided by: SmallRecipe.com
1/2 cup(s) butter, softened
3/4 cup(s) brown sugar, firmly packed
1/2 cup(s) sugar
2 large eggs
2 teaspoon(s) pure vanilla extract
1 3/4 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) cinnamon
1/2 teaspoon(s) freshly grated nutmeg
1 teaspoon(s) salt
3 cup(s) old-fashioned oats
3 cup(s) rhubarb, finely chopped (I use food processor and pulse it)
2 1/2 cup(s) white chocolate chips
1 1/2 cup(s) walnuts, chopped (optional)
- Preheat the 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 spoonfuls 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 the brown ones. They look so pretty with the pink rhubarb.
If you don’t have any fresh rhubarb on hand, you can substitute an equal amount of frozen rhubarb. Just be sure to thaw it first so that it’s soft enough to chop. You could also use stewed rhubarb, which is readily available in most supermarkets. Just drain off any excess liquid before using it in the recipe.
In a pinch, you could also use diced apples or pears in these cookies. The flavor will be different but just as delicious. If you use apples, you may want to add a little bit of extra cinnamon to the dough since it pairs so well with apples.
There are many variations of rhubarb cookies, but this is the basic recipe. You can add different kinds of fruit, nuts, and spices to the dough to make these cookies your own.
One popular variation is to add diced strawberries to the dough. This adds sweetness and tartness that complement the tangy taste of the rhubarb. Another variation is to add chopped pecans or walnuts for a crunchy contrast. You can also add cinnamon, nutmeg, or other spices to the dough for a flavor boost.
Get creative and have fun with these cookies! Try out different variations and see what you like best.
When it comes to baking cookies, there are a few key pieces of equipment that you will need.
- First, you will need a baking sheet. This is what you will bake your cookies on, so it’s important to choose one that is the right size for your oven and has a non-stick surface.
- Second, you will need a mixer. This is what you will use to cream the butter and sugar together, as well as mix in the other ingredients. A hand mixer will work just fine for this recipe.
- Finally, you will need a spoon or spatula to drop the dough onto the baking sheet.
With these three things, you will be able to make delicious cookies!
Cookies are a delicious treat that can be enjoyed at any time of the day. But what do you do when you have too many cookies and not enough storage space? Here are some tips for storing your cookies so they stay fresh and delicious.
- If you have a lot of cookies, it’s best to store them in an airtight container. This will keep them from getting stale and will also prevent any unwanted critters from getting into your cookie stash. If you’re worried about your cookies getting crushed, you can layer them between sheets of wax paper or parchment paper.
- If you only have a few cookies, you can store them in a resealable plastic bag. Just make sure to squeeze all the air out of the bag before sealing it shut. You can also wrap your cookies in wax paper or parchment paper before placing them in the bag.
Looking for a tasty and unique cookie recipe? Try this delicious take on the classic rhubarb cookie! Made with real rhubarb and sprinkled with sugar, these cookies are sure to be a hit with everyone. Here are some tips to make sure your cookies turn out perfectly:
- Use fresh or frozen rhubarb for the best flavor. If using frozen, thaw it first and drain any excess water.
- Be sure to chop the rhubarb into small pieces so it cooks evenly.
- Add a little bit of flour to the dough if it seems too sticky.
- Bake the cookies until they are golden brown and set. Let them cool on a wire rack before serving.
1. What is rhubarb?
Rhubarb is a plant that is related to the buckwheat plant. The stalks of the plant are used in cooking and baking. The stalks are pink or red and have a sour taste.
2. How do you cook with rhubarb?
The stalks of the plant are cooked and then used in baking recipes. The stalks can be boiled, baked, or stewed.
3. What does rhubarb taste like?
The stalks of the plant have a sour taste. The leaves of the plant are poisonous and should not be eaten.
4. Where does rhubarb come from?
Rhubarb is native to Asia and Europe. It was first brought to North America by settlers in the early 1800s.