Description
These delicious rhubarb cookies combine the tartness of fresh rhubarb with the sweetness of a chewy cookie base. Perfect for those looking for a unique treat, they offer a refreshing twist on traditional cookies with the addition of oats, walnuts, and rhubarb. Enjoy them warm or store for later!
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup rolled oats
½ cup chopped walnuts (optional)
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy.
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Add the egg and vanilla extract, and mix until well combined.
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Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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Gently fold in the diced rhubarb, rolled oats, and walnuts (if using).
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Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 12–15 minutes, or until the edges are golden brown and the centers are set.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you prefer softer cookies, try adding an extra tablespoon of butter or reducing the baking time by a minute or two.
- You can refrigerate the dough for up to 24 hours for a more developed flavor.
- Feel free to experiment with other fruits or nuts to customize these cookies to your liking.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
