By Courtly on March 23, 2007
Photo by averybird
Photo by averybird
"Sweet 'n' tangy! From Taste of Home by Elaine Scott."
Serving Size: 1 (1639 g)
Servings Per Recipe: 1
"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."
"Absolutely wonderful! Tangy rhubarb, sweet white chocolate and the oatmeal is perfect. They stay nice and soft, just perfect!"
"For someone who doesn't usually make a rhubarb anything, I seem to be using more & more of that stuff lately! In these wonderful tasties, the combo of the titled fruit was very satisfying! Shared a few with a neighbor couple, but otherwise, the 2 of us managed to delete them on our own! Many thanks for this great keeper of a recipe! [Made & reviewed as a THANK YOU for playing in Please Review My Recipe during the current tour]"
"It was fun to use rhubarb in a cookie, and these were great. I loved that the base was an oatmeal cookie. Also that they baked up chewy rather than puffy. Will make again- thinking of adding some coconut flakes or pistachio nuts in place of the white chips for a "less sweet" version. Thanks for posting!"