Chewy Rhubarb Cookies
Print RecipeTangy rhubarb meets sweet, chewy goodness in these unique cookies. Made with egg yolks for richness and oats for texture, they’re perfect for spring baking. Follow our tips to keep them soft and delicious!
Servings: 20 cookies
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Ingredients
- 1 ½ c. (187 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ½ c. (113 g) salted butter softened
- ¾ c. granulated sugar
- ¼ c. (50 g) brown sugar packed
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 c. (100 g) rhubarb fresh - finely sliced and patted dry
- ½ c. (45 g) rolled oats
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer or stand mixer with a paddle attachment until light and fluffy, about 2–3 minutes.
- Beat in egg yolks one at a time, then add vanilla extract. Mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pat diced rhubarb dry with a paper towel to remove excess moisture. Gently fold rhubarb and oats into the dough.
- If the dough feels soft, chill in the refrigerator for 15–20 minutes to prevent spreading.
- Use a 1½ tbsp cookie scoop to portion dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Prevent Spreading: Patted-dry rhubarb help control spreading. If cookies still spread more than you'd like, chill dough longer or ensure butter is softened, not melted.
- Keeping Cookies Chewy: Due to rhubarb’s moisture, store cookies properly to maintain texture:
- Cool completely on a wire rack to avoid trapped steam.
- Store in an airtight container with a slice of soft bread or a marshmallow to keep cookies soft.
- Replace bread every 2 days.
- Use parchment paper between layers to prevent sticking and absorb excess moisture.
- Store at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
- Freeze for Later: Freeze baked cookies or dough balls for up to 3 months. Thaw uncovered to avoid condensation.
- Rhubarb Prep: Finely dice rhubarb and pat dry to minimize excess liquid.
- Variations: Add ½ cup white chocolate chips or chopped pecans for extra texture, or drizzle with a lemon glaze for a tangy boost.
- Frozen Rhubarb: If using frozen rhubarb, thaw and pat dry thoroughly to avoid soggy cookies.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend, but check dough consistency.
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 95mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
