Description
Deliciously nostalgic cookies that combine the sweet flavors of brown sugar with the tartness of fresh rhubarb.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rhubarb, chopped
- 1/2 cup oats
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Add in the egg and vanilla extract until combined.
- Mix the flour, baking soda, and salt in a separate bowl.
- Combine the dry ingredients into the wet mixture until just combined.
- Fold in the chopped rhubarb and oats.
- Scoop rounded tablespoons of the dough onto a prepared baking sheet.
- Bake for about 10-12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Serve warm with vanilla ice cream or drizzle with melted white chocolate for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, rhubarb, brown sugar, dessert, baking