Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup finely chopped fresh rhubarb
- ½ cup white chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until just incorporated.
- Fold in the oats, chopped rhubarb, and white chocolate chips (if using).
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 14 minutes | Total Time: 24 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies
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