Rhubarb Cookies

These rhubarb cookies have a very nice salty/sweet/tangy/spicy balance from the salted butter, rhubarb, and ginger. Crystallized ginger adds a little bit of chewiness to the cookie along with the oats.

• 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
• ½ teaspoon ground ginger
• 1 ¼ cups white sugar
• ⅛ teaspoon ground nutmeg
• 2 large eggs
• 1 cup salted butter, softened
• 2 cups uncooked rolled oats
• 1 ½ cups chopped fresh rhubarb
• ½ 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

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. On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds. Stir in rhubarb and crystallized ginger.

Step 3

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

Step 4

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

Step 5

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

Step 6

Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes. Remove from oven and let cool on baking sheets, about 5 minutes. Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.