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It's rhubarb season! I especially love rhubarb in pies and tarts, strawberry rhubarb is a real popular one but one of my favourites isn't strawberry rhubarb, it's raspberry rhubarb! The raspberries are almost ready too so that'll be showing up for you to try soon enough but today I wanted something bite sized and these cookies were just perfect.
I found this recipe for rhubarb oatmeal cookies with white chocolate chips on Just a Pinch and they're such a delicious bite! If you'd like something quick and easy, this recipe is definitely it.
Rhubarb Oatmeal Cookies
Yield: 4 dozen Prep: 15 min Bake: 10 min Temp: 375F
1/2 cup butter
3/4 cup brown sugar, packed
1/2 cup sugar
2 eggs
1-1/2 tsp pure vanilla extract
1-3/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp salt
3 cups rolled oats (I like large flake)
3 cups fresh rhubarb, finely chopped
1-1/2 cups white chocolate chips
In your mixer or with a hand mixer, beat butter and both sugars until combined. Add eggs and vanilla and beat until fluffy. Shut off the mixer and add the next 5 dry ingredients to the batter and slowly turn on to mix together. Add the oats. Add the rhubarb and white chocolate chips to the batter and mix until combined. I chopped my rhubarb by hand but you could use a food processor too, you're looking for small bite sized pieces that will cook through.
Drop by spoonfuls onto parchment paper lined cookie sheets and bake 12-13 minutes at 375F (convection).
Enjoy a fresh bite sized bit of summer! Enjoy!
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LORRIE'S APPLE BUNDT CAKE
Today I'm going to share with you a recipe from my childhood best friend's mom. Her name was Lorrie and she is also the aunt of my sister-in-law, Jill. She was an amazing cook and ran a catering company for years. Jill makes another of her famous dishes, creamed carrots with cheese, every time we have a family dinner and they're so delicious.
