Chewy Rhubarb Cookies
Ingredients
- 1 ½ cups all-purpose flour 187 g
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup salted butter, softened 115 g
- ¾ cup granulated sugar 150 g
- ¼ cup brown sugar 50g
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup fresh rhubarb, finely diced and patted dry 100 g
- ½ cup rolled oats 45 g
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 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.
Nutrition
Serving: 1cookie
Servings: 20 cookies
