Rhubarb Oatmeal Cookies
Wow, if you love Rhubarb you will enjoy this combination of rhubarb, oats and white chocolate chips they are one chewy & moist cookie with a twist of tang and sweet. I did chop the rhubarb in the food processor to get it into smaller pieces and that worked well.
Wow, if you love Rhubarb you will enjoy this combination of rhubarb, oats and white chocolate chips they are one chewy & moist cookie with a twist of tang and sweet. I did chop the rhubarb in the food processor to get it into smaller pieces and that worked well.
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 c sugar
- 2 large eggs
- 1 tsp baking soda
- 1 1/2 tsp pure vanilla extract
- 1/2 c butter softened
- 3/4 c brown sugar firmly packed
- 1 3/4 c flour
- 1/2 tsp freshly grated nutmeg
- 3 c old fashioned oats
- 3 c rhubarb finely chopped (i used food processor and pulsed it)
- 1 c white chocolate chips
- 3/4 c walnuts chopped (optional)
- Carbohydrate 228.616811771762 g
- Cholesterol 406.278750077734 mg
- Fat 110.04458837433 g
- Fiber 9.89271689040864 g
- Protein 24.8866925051928 g
- Saturated Fat 57.7320603525718 g
- Serving Size 1 1 dozen (535g)
- Sodium 7618.29110362304 mg
- Sugar 218.724094881353 g
- Trans Fat 9.12168833648427 g
- Calories 1953 calories
Step-by-step
- Preheat oven to 375 degrees. In a large bowl beat butter, white & brown sugars together until creamy. Add eggs and vanilla and blend.
- In a separate bowl sift together and blend well your flour, baking soda, cinnamon, nutmeg and salt. Now add to your wet ingredients and blend till smooth.
- Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon till well combined. Then, add your white chocolate chips and stir well.
- Line a baking sheet with parchment paper and drop cookies by large spoonful onto paper. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
- I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.
My Unexpected Baking Adventure: Rhubarb Oatmeal Cookies
As a busy working mom, time in the kitchen is a precious commodity. My days are a whirlwind of meetings, school pick-ups, and the never-ending to-do list. So, when I find a recipe that’s both delicious and relatively quick to make, it’s a small victory worth celebrating. This recipe for rhubarb oatmeal cookies is exactly that kind of small victory. I stumbled upon it while browsing through a food blog – a welcome distraction during a particularly stressful week at the office. The combination of rhubarb, oats, and white chocolate chips sounded intriguing, a playful twist on a classic cookie.
I’ll admit, I was initially hesitant. Rhubarb isn’t exactly a staple ingredient in my baking repertoire. It’s a bit tart, a bit unusual. But the photos in the blog post were so tempting – those chewy, moist cookies with the vibrant pink rhubarb peeking through the white chocolate chips – I decided to give it a shot. And I'm so glad I did! The baking process itself was surprisingly simple. The recipe was easy to follow, even for someone like me who doesn't consider herself a culinary expert. I loved the step where you get to chop the rhubarb in the food processor. It made the whole process much quicker and less messy than chopping by hand. It was a small efficiency hack that really made a difference to my limited kitchen time.
The aroma that filled my kitchen as the cookies baked was heavenly – a comforting blend of warm spices and sweet chocolate. The final result? Absolutely perfect. These cookies are the ideal balance of sweet and tangy. The rhubarb adds a unique, refreshing twist to the familiar oatmeal cookie, making them far from ordinary. They’re chewy, moist, and utterly delicious. My kids devoured them, and even my notoriously picky husband asked for seconds (a rare occurrence indeed!). These cookies are not just a treat; they are a testament to the magic that can happen when you step outside your culinary comfort zone and try something new.
Beyond the Recipe: A Reflection on Unexpected Joys
This experience with the rhubarb oatmeal cookies has taught me a valuable lesson about embracing the unexpected. In my fast-paced life, I often stick to the familiar, the predictable. But sometimes, the most rewarding experiences come from venturing beyond our routines, from taking a chance on something new and different. Just like those unexpected bursts of flavor from the rhubarb in the cookies, there are often delightful surprises waiting for us when we dare to step outside our comfort zone.
Baking these cookies was more than just a recipe; it was a small act of self-care. In the midst of my busy schedule, it was a moment to slow down, to focus on something creative and enjoyable. The process, from measuring the ingredients to watching the cookies bake, was calming and therapeutic. And the delicious reward at the end? Well, that's the cherry on top.
So, if you’re looking for a unique and delicious baking project, I highly recommend trying these rhubarb oatmeal cookies. They’re not only tasty, but they're also a reminder that even in the busiest of lives, there’s always room for a little bit of unexpected sweetness.
