Rhubarb Oatmeal Cookies
These Rhubarb Oatmeal Cookies are a delicious way to enjoy fresh rhubarb in a homemade cookie.
They combine the classic goodness of oatmeal cookies with the sweet-tart flavor of tender rhubarb.
If you love rhubarb desserts, these easy cookies are a wonderful recipe to add to your collection.
Each bite has a delicious balance of chewy oats and flavourful rhubarb.
These homemade rhubarb cookies are simple to prepare and perfect for sharing.
Whether you're looking for a new rhubarb recipe or a tasty oatmeal cookie, this recipe is sure to be a favourite.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To begin making Rhubarb Oatmeal Cookies I sliced some fresh rhubarb very thinly.
Then I softened some butter in the microwave on low power.
Next I dumped some granulated sugar, large eggs and vanilla extract into a mixing bowl.
I also added in the softened butter.
After creaming those ingredients together with an electric hand mixer I measured in some gluten free flour, gluten free quick oats, baking soda, salt, cornstarch and a package of instant vanilla pudding mix.
Then I used the electric hand mixer again, on low speed to combine the wet and dry ingredients.
Next I folded in some white chocolate chips and the diced rhubarb.
I prepared the cookie sheet by lining it with parchment paper.
Then I used a 2 tablespoon scoop to drop the cookie dough onto a parchment paper lined baking sheet. I pressed the dough balls down slightly.
I baked the cookies in a preheated 350F oven for 15 - 18 minutes or until they were golden brown.
After removing the cookies from the oven I allowed them to cool on the cookie sheet for about 10 minutes.
Then I transferred them to a rack to finish cooling.
These rhubarb oatmeal cookies are simple enough for everyday baking but special enough to share with family and friends.
Their combination of chewy oats and tangy rhubarb makes every bite wonderfully satisfying.
Rhubarb Oatmeal Cookies are a simple, flavorful way to enjoy one of the best seasonal ingredients.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Here are more recipes using rhubarb you can enjoy....
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make these Rhubarb Oatmeal Cookies:
- 1cup butter, softened
- 2 eggs, large
- 1 tablespoon vanilla extract
- 1 ¾ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 3 cups quick oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoon corn starch
- 1 pkg Instant Vanilla Pudding Mix
- 2 cups thinly sliced rhubarb
- 2 cups white chocolate chips
How to Make Rhubarb Oatmeal Cookies:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Thinly slice enough rhubarb to measure 2 cups.
- Soften butter in the microwave on low power.
- Dump the granulated sugar, eggs and vanilla extract into a mixing bowl and add the softened butter. Use an electric hand mixer to cream them together on medium speed.
- Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, quick oats, baking soda, cornstarch, vanilla pudding and salt.
- Use the electric hand mixer on low speed until the dry ingredients have been incorporated into the dough. Finish combining with a large wooden spoon.
- Fold in the white chocolate chips and the sliced rhubarb.
- Use a 2 tablespoon scoop or spoon to drop the cookie dough onto the prepared cookie sheet. Press cookie dough down slightly.
- Bake in the preheated 350F oven for 15 - 18 minutes or until golden brown.
- Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack to completely cool.
- Serve and enjoy!
FAQs:
Can I use frozen rhubarb for oatmeal cookies?
Yes, frozen rhubarb can be used. Thaw it first and drain away excess liquid before adding it to the cookie dough to help prevent the cookies from becoming too wet.
How do I store Rhubarb Oatmeal Cookies?
Store cooled cookies in an airtight container at room temperature for several days. For longer storage, they can be frozen in a freezer-safe container.
Can I freeze Rhubarb Oatmeal Cookies?
Yes! Rhubarb Oatmeal Cookies freeze well. Place completely cooled cookies in an airtight freezer-safe container with parchment between layers and freeze for up to about 3 months.
When is the best time to make Rhubarb Oatmeal Cookies?
These cookies are especially delicious during rhubarb season in spring and early summer, when fresh rhubarb is plentiful. They are also a tasty way to use up extra rhubarb from the garden.
What can I serve with Rhubarb Oatmeal Cookies?
Serve these cookies with coffee, tea, a glass of milk, or your favorite warm beverage. They also make a simple dessert or afternoon snack.
Rhubarb Oatmeal Cookies
Ingredients
- 1cup butter, softened
- 2 eggs, large
- 1 tablespoon vanilla extract
- 1 ¾ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 3 cups quick oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoon corn starch
- 1 pkg Instant Vanilla Pudding Mix
- 2 cups thinly sliced rhubarb
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Thinly slice enough rhubarb to measure 2 cups.
- Soften butter in the microwave on low power.
- Dump the granulated sugar, eggs and vanilla extract into a mixing bowl and add the softened butter. Use an electric hand mixer to cream them together on medium speed.
- Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, quick oats, baking soda, cornstarch, vanilla pudding and salt.
- Use the electric hand mixer on low speed until the dry ingredients have been incorporated into the dough. Finish combining with a large wooden spoon.
- Fold in the white chocolate chips and the sliced rhubarb.
- Use a 2 tablespoon scoop or spoon to drop the cookie dough onto the prepared cookie sheet. Press cookie dough down slightly.
- Bake in the preheated 350F oven for 15 - 18 minutes or until golden brown.
- Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack to completely cool.
- Serve and enjoy!
