Go Back
–+ servings
Mom’s Rhubarb Oatmeal Cookies

Mom's Rhubarb Oatmeal Cookies - Sweet, Chewy Delight!

Mom's Rhubarb Oatmeal Cookies are a delightful balance of sweet and tart flavors, quick to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter softened; substitute with coconut oil for dairy-free
  • 1 cup Sugar or maple syrup as alternative
  • 2 large Eggs or flaxseed meal mixed with water for vegan option
  • 1 teaspoon Vanilla Extract or almond extract for a twist
  • 1.5 cups Flour whole wheat flour makes it healthier
  • 2 cups Oats feel free to use quick oats instead
  • 0.5 teaspoon Salt accurate measurement for flavor
  • 1 teaspoon Baking Soda ensure it’s fresh
  • 1 teaspoon Cinnamon nutmeg is a nice alternative
For the Star Ingredient
  • 2 cups Rhubarb fresh preferred; remove stringy bits if using frozen
Optional Enhancements
  • 1 cup Raisins or dried cranberries for a different flavor
  • 1 cup Nuts walnuts or pecans, or omit for nut-free

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper.
  2. Rinse and dice the rhubarb into small pieces, removing any stringy bits.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (2-3 minutes).
  4. Beat in the eggs one at a time, then add vanilla extract and mix until blended.
  5. In a separate bowl, whisk together flour, oats, salt, baking soda, and cinnamon, then gradually add to wet ingredients.
  6. Gently fold in the diced rhubarb and any optional ingredients like raisins or nuts.
  7. Shape the dough into small balls (1-1.5 inches) and flatten slightly, placing them on the baking sheet.
  8. Bake for 8-10 minutes or until edges are golden, then allow to cool for 5 minutes on the baking sheet.
  9. Transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 90mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 310IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

These cookies can be customized with various add-ins like chocolate chips or different nuts. They also freeze well for up to 6 weeks.

Tried this recipe?

Let us know how it was!