Mom's Rhubarb Cookies (Print Version)
Golden oat cookies with rhubarb, walnuts, raisins, and cinnamon for a crisp, flavorful treat.
# Ingredients:
Dairy and Sugars
01 -
113 grams unsalted butter
02 -
150 grams packed brown sugar
03 -
100 grams granulated sugar
Eggs and Flavoring
04 -
3 small eggs
05 -
5 milliliters vanilla extract
Dry Ingredients
06 -
220 grams all-purpose flour
07 -
5 grams baking soda
08 -
5 grams ground cinnamon
09 -
2.5 grams salt
10 -
270 grams rolled oats
Add-ins
11 -
375 grams finely chopped rhubarb
12 -
120 grams chopped walnuts
13 -
75 grams raisins
# Instructions:
01 -
Set the oven temperature to 190°C (375°F) to prepare for baking.
02 -
In a mixer, beat the unsalted butter together with both brown and granulated sugars until the mixture is light and fluffy.
03 -
Add the eggs and vanilla extract to the creamed mixture and mix until fully combined.
04 -
Sift the all-purpose flour into a bowl, then add the rolled oats, baking soda, cinnamon, and salt. Mix to evenly distribute.
05 -
Pour the wet ingredients into the dry ingredients and stir until well blended.
06 -
Gently fold the chopped rhubarb, walnuts, and raisins into the batter to incorporate without overmixing.
07 -
Spoon the cookie batter onto a lightly greased baking sheet. Using the back of a spoon, flatten each mound to encourage even baking and prevent excessive thickness.
08 -
Bake in the preheated oven for 9 to 12 minutes, or until the cookies have golden edges and are crisp.
# Notes:
01 -
Flattening the cookies before baking helps them bake evenly since they do not spread much during cooking.