Description
Soft, chewy Rhubarb Oatmeal Cookies combine hearty rolled oats, tart fresh rhubarb, and warm cinnamon for a comforting homemade treat. They’re easy to make and stay tender for days, making them perfect for snacking or sharing.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely diced rhubarb
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl.
- Stir the rolled oats into the flour mixture.
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the diced rhubarb until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add chopped walnuts or pecans for extra crunch.
White chocolate chips pair well with the tart rhubarb.
Add a pinch of nutmeg or ground ginger for extra warmth.
Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
Orange zest adds a bright citrus flavor.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 3 months or freeze portioned dough and bake from frozen, adding 1–2 minutes to the baking time.
Frozen rhubarb can be used if thawed and well drained.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
