WHITE CHOCOLATE RHUBARB COOKIES

White Chocolate Rhubarb Cookies image

Crispy and delicious!

Provided by Jo Dunn Borer

Categories Desserts Cookies Drop Cookie Recipes

Time 33m

Yield 36

Number Of Ingredients 16

Ingredients

1 cup butter
½ cup white sugar
½ cup brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
3 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups white chocolate chips
1 cup finely chopped rhubarb
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 21.6 g, Cholesterol 31.7 mg, Fat 11.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 133.2 mg, Sugar 11.7 g