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Rhubarb Cranberry Cookies Recipe

Rhubarb Cranberry Cookies Recipe

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 YIELD:70 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Rhubarb Cranberry Cookies

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danielleylee User ID: 4484886 149869
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 blog"

kowgirl15 User ID: 3687548 169355
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!!"

Supereasy User ID: 3837046 103294
Reviewed May. 11, 2010

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

BettyBoopMI52 User ID: 3943082 95148
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"

GailMarie06 User ID: 2506386 208793
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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