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 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup finely chopped rhubarb

1/2 cup rolled oats

1/2 cup white chocolate chips (optional)

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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