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Rhubarb Cranberry Cookies Exps Hccbz18 36276 B05 01 2b 3

Rhubarb Cranberry Cookies

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling YIELD: about 5-1/2 dozen.
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

  • 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-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.

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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