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    You are in: Home / Recipes / Rhubarb Cranberry Cookies Recipe
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    Rhubarb Cranberry Cookies

    Rhubarb Cranberry Cookies. Photo by averybird

    1/2 Photos of Rhubarb Cranberry Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Courtly's Note:

    Sweet 'n' tangy! From Taste of Home by Elaine Scott.

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    dozen c ...

    Units: US | Metric


    1. 1
      In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries.
    2. 2
      Drop by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
    3. 3
      In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

    Ratings & Reviews:

    • on August 19, 2009

      Yum Yum Yum - my husband found a bag of frozen rhubarb in the freezer and he decided to make these wonderful cookies. We didnt have any white choc in the pantry so he used half choc chips and half peanut butter chips. Instead of oats he used granola musli - a lovely armoma and an even more lovely taste! Thanks Courtly!!!

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    • on August 15, 2007


      This is the BEST cookie I have tasted in a long time, and it was so easy. Thank you so much Courtly Scrock for posting. I am so in love with this cookie, and it has been added to my favourites. I used fresh rhubarb as I had just been given quite a bit, and the rest I froze so I will be baking this recipe again with the frozen rhubarb at another time. These had all of my all-time favourite ingredients - dried cranberries, white chocolate and rhubarb!! What a treat. Please try them - you will not be disappointed.

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    • on May 18, 2007


      These are fantastic. If you're looking for a cookie that's crispy on the edges and chewy inside, this is the baby for you. Love the tartness of the rhubarb with the sweetness of the cranberries. Next time I might try using milk chocolate chips for the white. I cut the recipe in half, and still ended up with 4-1/2 dozen. I did use a tbsp measure to scoop the dough and baked for 16 minutes. I cut the rhubarb in four, lengthwise and then sliced. I probably had just over the amount called for. I'm going to freeze some and I'll let you know how they turn out. If you love will adore these cookies. Thanks Schrock.

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    Read All Reviews (6)


    Nutritional Facts for Rhubarb Cranberry Cookies

    Serving Size: 1 (1639 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1104.5
    Calories from Fat 490
    Total Fat 54.5 g
    Saturated Fat 32.2 g
    Cholesterol 167.1 mg
    Sodium 822.5 mg
    Total Carbohydrate 143.4 g
    Dietary Fiber 6.3 g
    Sugars 89.1 g
    Protein 14.3 g

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