Rhubarb Cookies

These easy homemade rhubarb cookies have sweet, spicy, and salty flavor and a chewy texture thanks to oats and crystallized ginger.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 139 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 large eggs
• 1 cup salted butter, softened
• 2 cups uncooked rolled oats
• 0.5 teaspoon ground ginger
• 1.25 cups white sugar
• 0.13 teaspoon ground nutmeg
• 1.5 cups chopped fresh rhubarb
• 0.5 cup minced crystallized ginger

Recipe Instructions

Step 1

Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.

Step 2

Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.

Step 4

Scoop dough (about 1 1/2 tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.

Step 5

Gather all ingredients.

Step 6

Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated.

Step 7

On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.

Step 8

Stir in rhubarb and crystallized ginger.

Step 9

Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.

Step 10

Remove from oven and let cool on baking sheets, about 5 minutes.

Step 11

Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.