Rhubarb Cookies

These delicious rhubarb cookies made with oats have a soft and chewy texture; chunks of rhubarb and crystallized ginger add a sweet-tangy flavor.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 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

Gather all ingredients.

Step 5

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 6

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

Step 7

Stir in rhubarb and crystallized ginger.

Step 8

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

Step 9

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

Step 10

Scoop dough (about 1 ½ tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.

Step 11

Remove from oven and let cool briefly on baking sheets.