Description
These Rhubarb Cookies offer a delightful balance of sweet and tangy flavors, featuring tender chunks of fresh rhubarb baked into a soft, buttery cookie. Enhanced with optional rolled oats and nuts for added texture, these cookies are perfect for a unique and delicious treat that brings a fresh twist to classic cookie recipes.
Ingredients
Scale
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 1/2 cup rolled oats (optional, for added texture)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes. This step creates a soft, aerated base for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, mixing well after each addition to ensure proper incorporation. Stir in the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Rhubarb and Add-ins: Carefully fold in the chopped fresh rhubarb, rolled oats, and nuts if using, ensuring even distribution throughout the dough without breaking down the rhubarb pieces.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges are lightly golden and centers appear set without being dry.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps them firm up and develop full flavor.
- Serve: Enjoy your fresh, tangy Rhubarb Cookies as a delightful snack or dessert.
Notes
- For a nut-free version, omit walnuts or pecans and replace with additional oats or seeds if desired.
- Ensure rhubarb pieces are chopped small to distribute evenly and prevent soggy spots.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer preservation.
- Adjust sugar amount if you prefer a sweeter or more tart cookie depending on the rhubarb’s tartness.
