Ingredients for - Rhubarb Cookies
How to cook deliciously - Rhubarb Cookies
1. Stage
Gather all ingredients. Dotdash Meredith Food Studios
2. Stage
Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg. Dotdash Meredith Food Studios
3. Stage
Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4. Stage
On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.
5. Stage
Stir in rhubarb and crystallized ginger. Dotdash Meredith Food Studios
6. Stage
Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
7. Stage
Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
8. Stage
Scoop dough (about 1 1/2 tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie. Dotdash Meredith Food Studios
9. Stage
Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.
10. Stage
Remove from oven and let cool on baking sheets, about 5 minutes. Dotdash Meredith Food Studios
11. Stage
Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.
