Rhubarb Cookies Recipe: Sweet & Tangy Delights to Savor
Discover this rhubarb cookies recipe for a delightful treat blending tangy rhubarb with sweet brown sugar in warm oatmeal cookies.
Equipment
- - Oven
- - Mixing bowl
- - Electric mixer
- - Measuring cups
- - Measuring spoons
- cookie sheet
- - Parchment paper
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter ensures a rich, creamy texture for your cookies.
- 1/2 cup white sugar adds a touch of sweetness to balance the tartness of rhubarb.
- 1 teaspoon cinnamon brings warmth and cozy notes that harmonize beautifully with the other flavors.
- 1 teaspoon orange zest enhances the flavor profile and adds a burst of brightness.
- 1/2 cup brown sugar deepens the sweetness with its rich, molasses-like flavor.
- 1 teaspoon vanilla extract a must-have for that classic cookie aroma!
- 1 large egg binds the ingredients together, ensuring your cookies hold their shape.
For the Dry Ingredients
- 2 cups all-purpose flour forms the base of the cookies, giving them structure.
- 1/2 teaspoon baking soda helps your cookies rise and achieve that perfect texture.
- 1 3/4 cups quick cooking rolled oats adds heartiness and a delightful chewiness to each bite.
For the Fruit
- 1 cup chopped rhubarb the star of this rhubarb cookies recipe, providing a tangy surprise in every cookie!
- additional orange zest sprinkle on top for a fragrant finish if you desire!
Instructions
How to Make Rhubarb Cookies
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or give it a quick spray with non-stick cooking spray.
- Combine the butter, white sugar, brown sugar, egg, and vanilla extract in a large bowl. Stir everything together until fully blended.
- Beat the mixture using an electric mixer until it's light and fluffy, about 2-3 minutes.
- Whisk together the flour, cinnamon, and baking soda in a separate bowl.
- Blend the flour mixture into the butter mixture using the electric mixer on low speed until just combined.
- Stir in the rolled oats, chopped rhubarb, and orange zest.
- Mix thoroughly until a cookie dough forms.
- Drop heaping tablespoonfuls of dough onto the prepared cookie sheets, leaving space between each mound.
- Bake for approximately 18 minutes or until the bottoms are lightly browned.
- Cool on the cookie sheet for 3 minutes, then transfer to a wire rack to cool for another 3-5 minutes.
- Garnish with a sprinkle of additional orange zest on top if you desire.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Pair with a scoop of vanilla ice cream for a delicious treat!