Description
Delight in these Brown Sugar Rhubarb Cookies, a perfect blend of tart rhubarb and sweet brown sugar wrapped in a soft, chewy cookie with a hint of cinnamon and hearty oats. These cookies offer a unique twist on the classic cookie, balancing flavors and textures for a delicious treat ideal for any time of the day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup rolled oats
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using. This blends the leavening and spices evenly throughout the flour.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter with the brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This step is crucial to creating a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter-sugar mixture until fully incorporated, enhancing flavor and structure.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough, which can make cookies tough.
- Incorporate Rhubarb and Oats: Fold the finely chopped rhubarb and rolled oats into the batter evenly and gently to distribute the tart fruity bursts and chewy oats.
- Scoop Dough: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft to the touch.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely, maintaining their chewy texture and preventing sogginess.
Notes
- Ensure the butter is softened, not melted, for the best creaming results and cookie texture.
- Chop the rhubarb finely to distribute its flavor evenly throughout the cookies.
- If you use cinnamon, it adds a warm spice note that complements the tart rhubarb.
- Don’t overmix the dough once the dry ingredients are added to keep the cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
