Rhubarb Oatmeal Cookies – Soft, Chewy, and Perfectly Tangy
Sweet, tart, and irresistibly chewy, these Rhubarb Oatmeal Cookies are a cozy twist on a classic favorite. The natural tang of fresh rhubarb balances the buttery sweetness of brown sugar and oats, creating a cookie that’s soft in the center with perfectly crisp edges. Ideal for spring and summer baking, they pair beautifully with a cup of tea or coffee — and they store well for an easy make-ahead treat.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups old-fashioned rolled oats
- 1 cup finely chopped fresh rhubarb
Makes about 18 cookies — perfect for sharing or storing in your cookie jar for the week.
