Rhubarb Cookies with oatmeal are super soft, moist, bakery-style cookies! These cookies are made with oatmeal which makes them feel healthy, and chocolate chips to make them feel indulgent!
If you’re looking for a quick and easy rhubarb dessert recipe make them into oatmeal rhubarb bars!
A few years ago I must have thought I was going to be a really ambitious person. I divided my rhubarb plant into two plants so I would have plenty of rhubarb for making Rhubarb Cinnamon Struesel Muffins, Blueberry Rhubarb Dump Cake, Rhubarb Cobbler Cake, Rhubarb Blueberry Jam, and Rhubarb Pancake Syrup.
See! I have really good intentions of putting all that rhubarb to good use. Then life happens! Summer arrives and I’d rather be outside playing than making rhubarb jam!
Regardless of how much summer working and playing happen at my house, one thing is for sure…we NEED dessert every single day!
I guess what I’m saying is I make time for dessert no matter what else gets accomplished, or doesn’t get accomplished! Rhubarb cookies are the ANSWER!
We have made this recipe many many times already and brought them over to family and friends…Their only “flaw” is that my family won’t stop eating them!
Annie
How to make Rhubarb Cookies Recipe
This rhubarb cookie recipe is pretty much made like any other cookie recipe except it has fresh rhubarb!
To make bigger cookies use a bigger scoop and increase baking time.
To make bar cookies spread the dough in a greased 9 x 13 baking pan and bake for 15-18 minutes.
- Preheat oven to 400 degrees.
- Cream eggs, butter, 1 1/2 cups sugar, and vanilla extract until fluffy. About 2 minutes.
- Add diced rhubarb and 1/2 cup sugar in a blender. Blend rhubarb until finely chopped. Pour into creamed ingredients. Mix together.
- Add flour, salt, soda, and cinnamon into creamed mixture. Add quick oats. Mix until incorporated. Add chocolate chips and raisins. Mix together.
- Using a 1 Tablespoon size cookie scoop drop cookies on a greased baking sheet. My favorite cookie scoop {affiliate link}
- Bake for 8 minutes. Let cool on a cookie sheet for a minute. Remove to a wire rack to completely cool.
Grab the Rhubarb Cookies recipe
Rhubarb Cookies might be my favorite way to use up the summery fruit!
I love that these cookies have oatmeal in them because it makes them feel healthy. But, they must not taste too healthy because the kids devour them in no time!
Rhubarb Chocolate Chip Cookies
Ingredients
- 2 cups rhubarb diced
- 2 eggs
- 2 cups sugar
- 1 cup butter room temperature
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 2 1/2 cups oats
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3 cups chocolate chips
- 1 cup raisins optional
Instructions
- Preheat oven to 400 degrees.
- Cream eggs, butter, 1 1/2 cups sugar and vanilla extract until fluffy. About 2 minutes.
- Add diced rhubarb and 1/2 cup sugar in blender. Blend until finely chopped. Pour into creamed ingredients. Mix together.
- Sift flour, salt, soda and cinnamon into creamed mixture. Add quick oats. Mix until incorporated. Add chocolate chips and raisins. Mix together.
- Using a 1 Tablespoon size cookie scoop drop cookies on a greased baking sheet.
- Bake for 8 minutes. Let rest on a cookie sheet for a minute. Remove to wire rack to completely cool.
Lorraine says
the first time I made these cookies they were perfect. however today was a completely different story. They were thin, crisp, falling apart – a complete disaster! can some tell me what I did wrong? only difference was today I used a mixer rather than by hand for the first part since it is so thick. Also I did not put the rhubarb and sugar in the blender (it stuck in the bottom when I tried it the first time and most of the rhubarb did not get blended). Also I used smaller amount of chips (peanut butter chips first time) and correct amount of chocolate chips today. Just a waste of resource – especially a cup of butter at today’s price!
Amy Engberson says
Without being there it’s hard to say what went wrong. I always use an electric mixer to cream the butter, eggs, sugar, and vanilla together. If the rhubarb gets stuck in your blender you can either chop it in a food processor or chop it by hand. I’ve made these cookies using bigger chunks of rhubarb and it worked great. My kids don’t love the big chunks so I prefer to blend it up. The temperature of the butter you are using can also make a big difference in how the cookies turn out. Warmer than room temperature butter would make thinner and crispier cookies.
Lorraine says
thank you for your suggestions – especially about the temperature of the butter. I will try again because we liked them so well the first time.
Amy Engberson says
I’m glad you’re going to try them again! You know they are totally worth it!
Donna says
My cookies also turned out grey. Next time I will just cut up my rhubarb smaller and not use the blender. I see no pink in my cookies. Also I used semi sweet chocolate chips. My husband loves them no matter what color.
Amy Engberson says
Boys will eat anything! That could happen if the rhubarb is blended really fine. It would work just fine to chop the rhubarb.
Sarah says
Lovely recipe. Unfortunately we did not have white chocolate chips so replaced with some diced crystallised ginger. Yum
Amy Engberson says
Yum! That sounds like a fantastic substitution! I’m going to have to try that one! You could also use semi-sweet or milk chocolate chips if you wanted! They’re great in this recipe too!
Peggy Baus says
Cookies were grey (why chop the rhubarb if you’re gonna puree them, which by the way, you don’t do in your blog description) and soggy when baked for only 8 minutes. 12 minutes was about right…crisper edges but chewy inside. Still unappetizing to look at. Next time I would not puree the rhubarb.
Amy Engberson says
Hmm! I’m not sure why your cookies were grey. I’ve never had them turn out that color before.
I dice the rhubarb before adding it to my blender because the whole rhubarb stalk won’t fit in my blender. Most of my rhubarb stalks are about 12-18 inches long and my blender isn’t that big.
I wondering if the problem is that I said I pureed the rhubarb and maybe it’s more like really finely chopped. My boys don’t like big chunks of rhubarb in their cookies so I grind it in the blender first. You could definitely just chop it if you’d rather.
Different sizes of cookies will require different baking times. Maybe your cookies were bigger than mine. I used a 1 Tablespoon scoop.
Hope they work out better for you next time.
mehl says
These cookies are so yummy. There are so many, the neighborhood was thrilled I baked ’cause they reaped the rewards.
Amy Engberson says
Yay! I bet your neighbors love you!
Becky says
My neighbor’s love that I love to bake!! They all call me Becky Crocker!! Lol
Amy Engberson says
I LOVE it! You have some lucky neighbors!