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Ingredients
Scale
- ½ cup butter, softened
- ¾ cup brown sugar, firmly packed
- ½ cup granulated sugar
- 3 small eggs or 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 cups old-fashioned oats
- 3 cups rhubarb, finely chopped
- 1 cup walnuts, chopped
- ½ cup raisins (or more to taste)
- ½ tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract; beat until smooth.
- Sift together flour, baking soda, ground cinnamon, and salt; mix in oats.
- Gradually combine dry mixture with wet ingredients.
- Fold in chopped rhubarb, walnuts, and raisins until evenly distributed.
- Spoon dollops onto a greased baking sheet and flatten slightly.
- Bake for 9-12 minutes until edges are golden brown.
Notes
Chop rhubarb finely for even distribution in cookies.
Store leftover cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8
- Sodium: 120
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25