Rhubarb Oatmeal Cookies

These rhubarb oatmeal cookies are soft, chewy, and filled with sweet-tart rhubarb flavor. The hearty oats add a comforting texture while cinnamon and brown sugar create a warm homemade taste perfect for spring and summer baking.

Prep Time

• Prep Time: 15 minutes
• Bake Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Cookie scoop or spoon
• Measuring cups and spoons

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 cups rolled oats
• 1 cup fresh rhubarb, finely diced

Ingredient Notes

• Rhubarb: Fresh rhubarb gives the best tart flavor.
• Rolled Oats: Adds chewiness and texture.
• Brown Sugar: Keeps cookies soft and rich.
• Cinnamon: Pairs perfectly with rhubarb.

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Beat in eggs and vanilla extract.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon.
5. Gradually mix dry ingredients into wet mixture.
6. Stir in oats and diced rhubarb.
7. Scoop dough onto prepared baking sheets.
8. Bake for 10–12 minutes until edges are lightly golden.
9. Cool on baking sheet for 5 minutes before transferring to a rack.

Nutrition Facts (Approx. Per Cookie)

• Calories: 140
• Carbohydrates: 19g
• Protein: 2g
• Fat: 6g
• Sugar: 10g

Tips and Variations

• Add white chocolate chips for extra sweetness.
• Mix in chopped walnuts or pecans for crunch.
• Chill dough for thicker cookies.
• Sprinkle tops with cinnamon sugar before baking.
• Store in an airtight container for up to 5 days.