These Brown Sugar Rhubarb Cookies offer the perfect balance of sweet and tangy flavors, with the richness of brown sugar complementing the tartness of fresh rhubarb. Whether you're looking for a new addition to your cookie jar or a treat to share with friends, these cookies are a wonderful choice for any occasion.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup finely chopped rhubarb
½ cup rolled oats
½ cup white chocolate chips (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Gently fold in the chopped rhubarb, rolled oats, and white chocolate chips (if using).
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
Servings: 18 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Storage/Reheating
To keep these cookies fresh, I recommend storing them in an airtight container at room temperature for up to 4-5 days. If you want to extend their shelf life, you can freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in the oven for a few minutes at 350°F (175°C) until heated through.
FAQs
How do I make the cookies softer?
If you'd like to make your cookies softer, you can add a tablespoon of milk to the dough. Be careful not to overmix the dough, as that can make the cookies too tough.
Can I substitute the rhubarb with another fruit?
Yes, you can substitute the rhubarb with other fruits like strawberries, raspberries, or apples. Keep in mind that different fruits may alter the texture and flavor slightly, but it will still be delicious!
How do I store these cookies?
Store these cookies in an airtight container at room temperature for up to 4-5 days. If you want them to last longer, freezing them is a great option.
Can I make these cookies without white chocolate chips?
Absolutely! The white chocolate chips are optional, and these cookies will still be delicious without them. You can also try adding other mix-ins like chopped nuts or dark chocolate chips.
Can I use salted butter instead of unsalted butter?
Yes, if you use salted butter, just reduce the added salt in the recipe by about half to maintain the right flavor balance.
Conclusion
These Brown Sugar Rhubarb Cookies are a unique and delightful treat, blending the sweetness of brown sugar with the refreshing tang of fresh rhubarb. With a soft, chewy texture and a hint of oats, they're perfect for sharing at a gathering or enjoying with a cup of tea. Whether you're a fan of fruity desserts or just love experimenting with new cookie flavors, this recipe is a must-try!
Recipe:
Brown Sugar Rhubarb Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Brown Sugar Rhubarb Cookies offer a balance of sweet and tangy flavors, with brown sugar complementing the tartness of fresh rhubarb. The texture is soft in the center, slightly crispy on the edges, and the addition of oats and optional white chocolate chips makes these cookies extra special.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup finely chopped rhubarb
½ cup rolled oats
½ cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the chopped rhubarb, rolled oats, and white chocolate chips (if using).
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4-5 days.
Freeze for up to 3 months for longer shelf life.
If you want softer cookies, add a tablespoon of milk to the dough.
You can substitute rhubarb with other fruits like strawberries or apples.
The white chocolate chips are optional, or you can use dark chocolate chips or chopped nuts instead.
If using salted butter, reduce the added salt by half.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
