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July 13, 2018
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 CookiesYield: 4 dozen Prep: 15 min Bake: 10 min Temp: 375F
1/2 cup butter3/4 cup brown sugar, packed1/2 cup sugar2 eggs1-1/2 tsp pure vanilla extract
1-3/4 cup flour1 tsp cinnamon1/2 tsp nutmeg1 tsp baking soda1 tsp salt3 cups rolled oats (I like large flake)3 cups fresh rhubarb, finely chopped1-1/2 cups white chocolate chipsIn 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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