Description
These Rhubarb Cookies are a delightful treat, combining the tartness of fresh rhubarb with the sweetness of brown sugar and oats. Perfect for springtime or any time you want a fruity cookie.
Ingredients
Scale
Rhubarb Filling:
- 1 cup chopped fresh rhubarb
- 1 tablespoon granulated sugar (for rhubarb)
Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick oats
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare rhubarb: Toss the chopped rhubarb with 1 tablespoon of sugar in a small bowl and set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet ingredients, mixing just until combined. Stir in oats and sugared rhubarb.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes until edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- You can substitute half the rhubarb with chopped strawberries for a fruitier twist.
- These cookies store well in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
