Rhubarb cookies sound strange. Yet, the addition of rhubarb to oatmeal cookies creates a flavorful twist to the old standard while the rhubarb also adds a softness to the cookie texture.
Feed one of these to your children and they will be running back for more. They also make for a unique treat for company.
Frozen rhubarb may be substituted for fresh if need be.
Ingredients
For the Cookies
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 3/4 cup quick-cooking oatmeal
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 1/2 cups rhubarb finely diced
For the Cream Cheese Frosting (if desired)
- 4 ounces cream cheese room temperature
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 – 3 tablespoons of milk as needed.
Instructions
- Preheat oven to 350° F.
- In a large bowl, cream together butter and brown sugar.
- Beat in eggs and vanilla.
- In a separate bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda.
- Stir the dry ingredients into the wet.
- Gently stir in the rhubarb.
- Drop dough by tablespoons onto a cookie sheet.
- Bake in a preheated oven for 15-18 minutes or until lightly browned.
- Remove from the oven and sprinkle with coarse sugar or top with cream cheese frosting after they cool.
- Let cool on the tray for 2 minutes before moving to a wire rack to cool completely.
Frosting Directions
- Beat the cream cheese and the butter until combined and fluffy.
- Add the powdered sugar and vanilla and beat until smooth.
- Add milk as needed to get a spreadable consistency.
- Frost cookies after they have cooled
