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Rhubarb White Chocolate Oatmeal Cookies

Three freshly baked Rhubarb White Chocolate Oatmeal Cookies stacked slightly on a small white plate.
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Make these unique cookies combining tart rhubarb, sweet white chocolate, and chewy oats for a perfect spring or summer treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats (old-fashioned)
  • 1 cup white chocolate chips
  • 1 1/2 cups fresh rhubarb, finely chopped and patted dry

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the rolled oats and white chocolate chips.
  6. Gently fold in the finely chopped, dry rhubarb pieces. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Pat the chopped rhubarb very dry with paper towels before adding it to the dough. Excess moisture will make the cookies spread too much.
  • For a chewier cookie, slightly reduce the baking time.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cravybite.link/rhubarb-white-chocolate-oatmeal-cookies/