- Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. The result is a chewy, fragrant cookie with a hint of cinnamon and a gentle tang from the rhubarb.
Tips for Perfect Rhubarb Oatmeal Cookies
- Use fresh rhubarb: Freshly chopped rhubarb provides the best texture and tangy flavor. Avoid frozen rhubarb unless it’s well-drained.
- Chop finely: Smaller pieces of rhubarb mix more evenly into the dough and bake better within the short baking time.
- For extra chewiness: Use all brown sugar instead of part granulated sugar for a deeper caramel note and softer bite.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to one week. They can also be frozen for longer storage — simply thaw at room temperature before serving.
Recipe Stats
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Calories: 140 kcal per cookie
Soft, chewy, and bursting with flavor, these Rhubarb Oatmeal Cookies offer a delightful mix of comforting oatmeal sweetness and a refreshing tart kick. Perfect for springtime baking or any day you’re craving a homey, wholesome treat. 🍪🌸
