Rhubarb Cranberry Cookies Recipe
Rhubarb Cranberry Cookies Recipe photo by Taste of Home

Rhubarb Cranberry Cookies Recipe

Publisher Photo
Elaine Scott from Lafayette, Indiana submitted this sweet 'n' tangy treat. "I like the sudden hit of sweetness when you bite into the white chocolate. It really complements the tart flavor from the rhubarb and cranberries."
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:70 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 70 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2-1/2 cups old-fashioned oats
  • 1-1/2 cups diced frozen rhubarb
  • 1 cup vanilla or white chips
  • 1 cup dried cranberries
  • 4 ounces white baking chocolate, chopped

Nutritional Facts

1 serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 67 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries.
  2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
  3. In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
Originally published as Rhubarb Cranberry Cookies in Taste of Home April/May 2007, p53

Nutritional Facts

1 serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 67 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Reviews for Rhubarb Cranberry Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 3, 2014

This recipe cuts down in half nicely. These cookies are very moist and an excellent way to use up rhubarb out of the garden. I made these but changed them up quite a bit to make them a little more heart healthy. I used canola oil instead of butter and also used whole wheat pastry flour instead of AP flour. I also used raw sugar. For more details check out my bloghttp://www.apinchofluv.com/wordpress/2014/07/25/whole-grain-oat-rhubarb-cookies/

MY REVIEW
Reviewed Jun. 5, 2012

I just made these and they are fantastic!! I added Macadamia Nuts to them as well, and they are the bomb!! would recommend to anyone!!

MY REVIEW
Reviewed May. 11, 2010

I used fresh rhubarb and they still seemed too moist even with extra baking.

MY REVIEW
Reviewed May. 27, 2009

Did you try thawing rhubarb and then squeeze out water or let sit and drain?

That would be my thought of where the moisture is coming from.

hope this helps

MY REVIEW
Reviewed Oct. 14, 2008

Help,, very good but too wet, I baked additional 3 minutes and still to soft to pick up.should I refridgerate dough before I bake?

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