Ingredients
Scale
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb, chopped small (about 1/4 inch pieces)
- Optional add-ins: white chocolate chips, chopped walnuts, or shredded coconut
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a larger bowl, cream the softened butter with the brown sugar and granulated sugar until fluffy and lighter.
- Beat in the egg and vanilla.
- Stir in the dry ingredients just until no streaks of flour remain.
- Fold in the oats and chopped rhubarb (and any add-ins).
- Scoop the dough into rounded tablespoons and place them 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes. The centers should look slightly underdone, but the edges should be set.
- Let them cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
For an extra soft cookie, pull them out when the middle still looks glossy. To enhance flavor, you can add rhubarb, white chocolate chips, orange zest, nuts, or spices in moderation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg