Description
These soft, chewy rhubarb oatmeal cookies combine the tartness of fresh rhubarb with sweet vanilla and a hint of cinnamon. Perfect for spring brunch or a cozy afternoon treat.
Ingredients
Scale
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in chopped rhubarb.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon; gradually add to the wet mixture.
- Fold in rolled oats and walnuts, if using.
- Drop spoonfuls onto the prepared sheet and bake for 12 minutes, or until edges are golden.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For a gluten‑free version, substitute the flour with a 1:1 gluten‑free blend. Store cookies in an airtight container for up to 4 days. Rhubarb can be frozen before use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: B
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: rhubarb, cookies, spring, dessert