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Rhubarb Oat Cookies

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
75 min
SERVINGS
32 servings
Dessert
Rhubarb Oat Cookies
Ingredients
  • 2 cups uncooked rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup salted butter, softened
  • 1 1/4 cups white sugar
  • 2 large eggs
  • 1 1/2 cups chopped fresh rhubarb
  • 1/2 cup minced crystallized ginger
Instructions
1
Collect and prepare all necessary ingredients.
2
Process oats in a food processor until they break down into smaller pieces, leaving some larger fragments intact. This should take around 8 to 10 pulses.
3
Combine the processed oats with flour, baking soda, ginger, and nutmeg in a large bowl.
4
Using an electric mixer on medium-high speed, mix butter and sugar until they become light and fluffy. This should take about 3 minutes.
5
Add eggs one at a time to the butter mixture, blending until each egg is fully incorporated.
6
Gradually add the oat mixture to the butter mixture on low speed, blending until everything is well combined. This should take around 30 seconds.
7
Stir in the rhubarb and crystallized ginger to distribute them evenly throughout the dough.
8
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow it to chill.
9
Preheat your oven to 350 degrees F (175 degrees C). Line three large baking sheets with parchment paper.
10
Scoop the dough into balls, about 1 ½ tablespoons each. Place these balls onto the prepared baking sheets, leaving a space of about 2 inches between each cookie.
11
Bake the cookies in batches until they are golden brown on both the bottom and sides. This should take around 12 to 15 minutes.
12
Remove the cookies from the oven and let them cool for a short time on the baking sheets.