Rhubarb Oatmeal Cookies Recipes

RHUBARB OATMEAL COOKIES

Steps:

• 1. Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
• 2. Then add eggs and vanilla; blend well.
• 3. In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
• 4. Now add to your wet ingredients and blend until smooth.
• 5. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
• 6. Then, add your white chocolate chips and stir well.
• 7. Line a baking sheet with parchment paper.
• 8. Drop cookies by large spoonful onto paper.
• 9. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
• 10. Watch not to overbake. I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.

RHUBARB OAT BARS

Steps:

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

RHUBARB COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

RHUBARB CRANBERRY COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

RHUBARB DROP COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RHUBARB COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
• Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
• Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

RHUBARB OATMEAL BARS

Steps:

• Crust: Combine all ingredients until crumbly.
• Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
• Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
• Cook until clear.
• Blend in vanilla.
• Pour over baked crust.
• Sprinkle with remaining crumb mixture.
• Bake at 350° for 20 minutes.

FROSTED RHUBARB COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture., Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

RHUBARB OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
• Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
• Pour the wet into the dry and fold until about halfway mixed.
• Add the rhubarb and fold until just combined.
• Portion into a greased muffin tin and sprinkle the tops with the sugar.
• Bake for about 20 minutes.
• Cool in the pans for 10 minutes before removing to a wire rack.