Rhubarb Oat Cookies
These rhubarb oat cookies are sweet, tangy, and almost certainly unlike any other cookie you've had before. Made with easy-to-find ingredients and freshly chopped rhubarb, these cookies are one of the best rhubarb desserts to enjoy this spring.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 6
Ingredients:
90 g Rhubarb (cut into small pieces)
120 g Unsalted butter (softened)
120 g Golden caster sugar
1 Medium egg
120 g Rolled oats
120 g Plain flour
½ tsp Baking powder
60 g White chocolate chips
Recipe:
- Measure your ingredients and preheat your oven to 180C/160c fan/4 gas mark.
- In a large mixing bowl, whisk together the butter, sugar, and egg.
- Add the oats, flour, and baking powder. Use a spatula to mix until a dough forms.
- Add the chopped rhubarb and white chocolate chips, and fold them in.
- Use a tablespoon or ice cream scoop to scoop your dough onto lined baking trays, leaving some space between them for spreading. The recipe makes 12-14 cookies, depending on their size.
- Bake for 15-16 minutes, then remove from the oven and set aside to cool completely. The cookies will harden as they cool.
How to store
Make sure your cookies are completely cool before placing them in a container to prevent condensation, which may lead to soggy cookies. Store your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze your baked cookies for up to 3 months. You can also portion and freeze the raw cookie dough, then bake when ready to eat.
