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brown sugar rhubarb cookies

These brown sugar rhubarb cookies combine chewy brown sugar sweetness with tangy rhubarb chunks, creating a delightful treat perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 36 cookies servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamo
  • ¾ cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh rhubarb, diced
  • 1 cup old-fashioned oats

Method
 

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and mix just until combined.
  6. Gently fold in the diced rhubarb and oats.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden brown and centers look slightly underdone.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use firm, vibrant rhubarb stalks and trim off any leaves. For a gluten-free version, use a 1:1 gluten-free flour blend. Cookies can be frozen for up to 3 months.