Rhubarb Cranberry Cookies

Name: Rhubarb Cranberry Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 5-1/2 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 1 cup butter, softened; 1 cup packed brown sugar; 1/2 cup sugar; 2 large 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

I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. —Elaine Scott, Lafayette, Indiana

Ingredients

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large 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

Directions

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.
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.
In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 84 calories, 4g fat (2g saturated fat), 14mg cholesterol, 67mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:

Emily

Jun 19, 2019

Best rhubarb cookies I have ever had! So good! Cut the sugars down to about 3/4C brown, 1/3C white, used King Arthur GF flour (loosely fill measuring cups and beat extra long to activate xanthan gum and get more air,) omitted craisins, added 1.5C chopped pecans, and used 2 cups fresh rhubarb (less watery than frozen). Lots of tweaks but seriously one of my (new) favorite cookies!!
danielleylee

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/
kowgirl15

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!!
Supereasy

May 11, 2010

I used fresh rhubarb and they still seemed too moist even with extra baking.
BettyBoopMI52

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
GailMarie06

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?