Rhubarb Oatmeal Cookies

By Peggie

If you love Rhubarb you will enjoy this combination of rhubarb, oats and white chocolate chips...they are one chewy & moist cookie with a twist of tang and sweet.

Ingredients

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

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 375 degrees. In a large bowl beat butter, white & brown sugars together until creamy. Add eggs and vanilla and blend.

In a separate bowl sift together and blend well your flour, baking soda, cinnamon, nutmeg and salt. Now add to your wet ingredients and blend till smooth.

Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon till well combined. Then, add your white chocolate chips and stir well.

Line a baking sheet with parchment paper and drop cookies by large spoonful onto paper. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.

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.