Oatmeal Rhubarb Cookies

Who’s got an abundance of rhubarb! Waves hands wildly.

Ok, so my rhubarb plant is always huge and I could literally use rhubarb every week if I wanted, but I usually don’t.  Rhubarb is kinda like zucchini, it’s cool and then you have so much you’re begging people to take some.

Anyhow, I wanted to make cookies and I had a ton of rhubarb, so I decided to make a recipe I was absolutely certain I’d made before…Oatmeal Rhubarb Cookies, using my grandma’s Oatmeal Raisin Cookie recipe as the base.  

So I went searching and…it wasn’t there.  Like, did I hallucinate this?  Did I make them and not blog them?  I have no idea.  So I was basically back to the drawing board.

I did, in fact, use the oatmeal raisin recipe as a base, but since rhubarb is more tart than raisins, I decided to add a little sprinkle of cinnamon sugar to the top to help balance the flavors.

Are these cookies very pretty?  Sadly, no. But are they delicious? Oh yes!

Oatmeal Rhubarb Cookies

Cookies

1 cup sugar

½ cup butter, softened

½ cup sour cream 

3 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups oats

1 ¾ cup flour

Pinch of salt

2 cups sliced rhubarb

Topping 

1 ½ tablespoons sugar

1 ½ teaspoons ground cinnamon

Preheat oven to 375 degrees F and line baking sheets with parchment or silicone mats.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.  Add the sour cream and eggs and beat until combined.

Add the baking soda, cinnamon, oats, flour, and salt.  Stir until mixed.  Add the rhubarb and stir until combined.

Scoop onto the prepared baking sheets and flatten slightly.  Sprinkle cinnamon sugar over the tops of each cookie.

 Bake in the preheated oven for 11-13 minutes or until lightly browned.  Cool and store in an airtight container.

Makes about 35 cookies