Description
Delight in these Brown Sugar Rhubarb Cookies, a perfect blend of sweet and tart with a tender, chewy texture balanced by oats. These cookies are easy to make, baking up golden and filled with the fresh tang of rhubarb, making them a unique treat for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup rhubarb, finely chopped
- 1/2 cup rolled oats
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon if you choose to add it. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using an electric mixer, cream the softened unsalted butter and brown sugar together in a large bowl until the mixture is light and fluffy, about 3 to 4 minutes, for a fluffy texture in the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, which helps bind the dough and adds flavor.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix just until combined to avoid overmixing, which can make cookies tough.
- Fold in Rhubarb and Oats: Gently fold the finely chopped rhubarb and rolled oats into the dough until they are evenly distributed throughout the batter for added texture and taste.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look set, indicating they are cooked through but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and finish cooking.
Notes
- For best texture, ensure the butter is softened but not melted before creaming.
- If rhubarb is very tart, you can toss it with a little sugar before folding it into the dough.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Oats add a nice chew but can be omitted or substituted with chopped nuts for different texture.
- Adding cinnamon is optional but adds warm flavor that complements the tartness of rhubarb.
