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.