Here’s a full recipe for Rhubarb Oatmeal Cookies — they’re soft, chewy, slightly tart, and perfect for spring or summer baking!
Rhubarb Oatmeal Cookies Recipe
Ingredients (Makes about 24 cookies)
Dry Ingredients:
1 ½ cups old-fashioned rolled oats
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional but recommended)
Wet Ingredients:
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
Mix-ins:
1 cup finely chopped fresh rhubarb (about 1–2 stalks)
½ cup chopped walnuts or pecans (optional)
½ cup white chocolate chips or raisins (optional, for sweetness balance)
Instructions
Prep the oven and pans:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Mix dry ingredients:
In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
Cream butter and sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Add the egg and vanilla; mix until smooth.
Combine wet and dry:
Gradually stir the dry mixture into the wet ingredients until just combined.
Add rhubarb and mix-ins:
Gently fold in the chopped rhubarb and any optional add-ins (nuts, chocolate chips, etc.).
Scoop and bake:
Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheet, leaving about 2 inches between each.
Bake for 12–14 minutes, or until the edges are golden and the centers are just set.
Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
If your rhubarb is very tart, you can toss it in a teaspoon of sugar before adding to the dough.
For extra moisture, let the chopped rhubarb sit for 10–15 minutes with a sprinkle of sugar, then pat dry before adding.
Store in an airtight container for up to 4 days, or freeze for longer storage.
