Prep 30 mins
Cook 10 mins
Sweet 'n' tangy! From Taste of Home by Elaine Scott.
- 236.59 ml butter, softened
- 236.59 ml brown sugar
- 118.29 ml sugar
- 2 eggs
- 4.92 ml vanilla extract
- 354.88 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 591.47 ml old fashioned oats
- 354.88 ml diced frozen rhubarb
- 236.59 ml white chocolate chips
- 236.59 ml dried cranberries
- 4 (113.39 g) white chocolate baking squares
- 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.
- 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.
- In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
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!!!
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.
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 rhubarb....you will adore these cookies. Thanks Schrock.