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Chewy Rhubarb White Chocolate Chip Oatmeal Cookies

chewy rhubarb white chocolate chip oatmeal cookies - featured image
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These chewy oatmeal cookies combine tart rhubarb with sweet white chocolate chips and a cinnamon brown sugar twist for a comforting and unique treat.

Ingredients

Scale
  • 1 ½ cups (135g) rolled oats
  • 1 cup (125g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) fresh rhubarb, diced into small pieces
  • 1 cup (170g) white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together rolled oats, all-purpose flour, cinnamon, baking soda, and salt.
  3. In another bowl, beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in the egg and vanilla extract until fully incorporated and smooth.
  5. Gradually mix the dry ingredients into the wet mixture until no flour streaks remain. The dough will be thick and slightly sticky.
  6. Gently fold in diced rhubarb and white chocolate chips, being careful not to mash the rhubarb.
  7. Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheets. Flatten slightly with your fingers.
  8. Bake for 12-14 minutes, rotating halfway through, until edges are golden but centers remain soft.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If rhubarb is very juicy, toss with a teaspoon of flour before folding into dough to prevent sogginess. Do not overbake to keep cookies chewy. Cooling on the baking sheet helps them set perfectly. Dough can be chilled up to 24 hours to improve flavor and control spreading. For vegan version, substitute butter with coconut oil, egg with flax egg, and use dairy-free white chocolate chips. For gluten-free, use gluten-free flour blend and certified gluten-free oats.

Nutrition

Keywords: rhubarb cookies, oatmeal cookies, white chocolate chip cookies, chewy cookies, cinnamon brown sugar, spring baking, homemade cookies

Find it online: https://milacook.com/chewy-rhubarb-white-chocolate-chip-oatmeal-cookies-easy-homemade-recipe/