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Soft Rhubarb Cookies Recipe

Soft Rhubarb Cookies Recipe: A Cozy Twist on Oatmeal Delights

Discover a delightful Soft Rhubarb Cookies Recipe that combines tangy rhubarb with a cozy oatmeal texture for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Provides structure to the cookies and ensures consistency in texture.
  • 1 cup Rolled Oats Adds chewiness; quick oats can be substituted.
  • 0.5 cups Butter Can be replaced with vegan butter for a dairy-free option.
  • 0.75 cups Brown Sugar Introduces sweetness and moisture.
  • 0.25 cups Granulated Sugar Helps to balance the overall sweetness.
  • 1 large Egg Can be substituted with a chia egg or flax egg for vegan.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Salt Can be omitted if using salted butter.
For the Star Ingredient
  • 1 cup Chopped Rhubarb Chop into small pieces and pat dry to prevent excess moisture.

Equipment

  • mixing bowl
  • Electric Mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine the flour, oats, baking powder, and salt. Whisk until even.
  3. In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg to the butter mixture and beat well until fully integrated.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the chopped rhubarb to the dough.
  7. Scoop out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes or until the edges are golden.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

For best results, pat the rhubarb dry to minimize moisture. Chill the dough if the kitchen is warm.

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