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Rhubarb Cookies
Rhubarb Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Chewy oat cookies with rhubarb and ginger for a sweet-tangy treat.
Ingredients:
  • 2 cups uncooked rolled oats
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground ginger
  • 0.13 teaspoon ground nutmeg
  • 1 cup salted butter, softened
  • 1.25 cups white sugar
  • 2 large eggs
  • 1.5 cups chopped fresh rhubarb
  • 0.5 cup minced crystallized ginger
Instructions:
  • Collect all ingredients needed for the recipe.
  • In a food processor, pulse oats until they form a mix of small crumbs and some larger pieces, about 8 to 10 pulses. Transfer the oats to a large bowl and mix in flour, baking soda, ginger, and nutmeg.
  • Using an electric mixer, whip butter and sugar until fluffy for about 3 minutes. Gradually add eggs, one at a time, until well combined.
  • Add the oat mixture to the butter mixture on low speed and beat until combined, roughly 30 seconds.
  • Gently fold in the rhubarb and candied ginger.
  • Chill the covered bowl in the refrigerator for a minimum of 30 minutes.
  • Preheat the oven to 350°F (175°C) and line 3 large baking sheets with parchment paper.
  • Place generous 1 ½ tablespoon-sized dough scoops onto baking sheets, spacing them 2 inches apart.
  • Bake in batches until golden brown on bottoms and sides, about 12-15 minutes in preheated oven.
  • Take out of the oven and allow to cool slightly on the baking sheets.
  • Allow the cookies to cool completely on a wire rack to firm up, approximately 30 minutes. Repeat the process with the rest of the cookies.

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