Rhubarb Cranberry Cookies
Total TimePrep: 30 min. Bake: 10 min./batch + cooling
Makesabout 5-1/2 dozen
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!!
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/
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!!
I used fresh rhubarb and they still seemed too moist even with extra baking.
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
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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