Best Rhubarb Oatmeal Cookies Recipes

RHUBARB OATMEAL COOKIES

Rhubarb Oatmeal Cookies image

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...

Provided by Kimberly Biegacki

Categories Cookies

Time 25m

Number Of Ingredients 14

Ingredients

1/2 c butter, softened
3/4 c brown sugar, firmly packed
1/2 c sugar
2 large eggs
2 tsp pure vanilla extract
1 3/4 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 tsp salt
3 c old-fashioned oats
3 c rhubarb, finely chopped (I use food processor and pulse it)
2 1/2 c white chocolate chips
1 1/2 c walnuts, chopped (optional)

Steps:

1. Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
2. Then add eggs and vanilla; blend well.
3. In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
4. Now add to your wet ingredients and blend until smooth.
5. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
6. Then, add your white chocolate chips and stir well.
7. Line a baking sheet with parchment paper.
8. Drop cookies by large spoonful onto paper.
9. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
10. 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 to brown. They look so pretty with the pink rhubarb.

RHUBARB COOKIES

Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.