Rhubarb Oatmeal Cookies
These chewy Rhubarb Oatmeal Cookies are packed with oats, fresh rhubarb, and a hint of cinnamon. They're a perfect blend of sweet and tangy with a hearty texture that makes them ideal for snacks, dessert, or springtime treats.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup finely chopped fresh rhubarb
Optional Add-ins:
- 1/2 cup white chocolate chips
- 1/4 cup shredded coconut
- 1/2 tsp orange zest
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a separate bowl, cream butter and sugars until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Stir in oats, then gently fold in rhubarb and optional add-ins.
- Drop heaping tablespoons of dough onto the baking sheet, spaced 2 inches apart.
- Bake 10–12 minutes until edges are golden and centers are soft.
- Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
- Fresh rhubarb works best, but thawed frozen can be used if well-drained.
- Store at room temp for 3–4 days or refrigerate for up to 1 week.
- Dough or baked cookies can be frozen for up to 2 months.
- Let dough rest 10 minutes before baking for best texture.