Description
These Brown Sugar Rhubarb Oat Cookies are soft, chewy, and just the right balance of sweet and tart. Fresh rhubarb adds a juicy burst to every bite, while brown sugar and oats create a warm, hearty texture. They’re perfect for springtime baking, afternoon coffee breaks, or a sweet treat with a touch of rustic charm.
Ingredients
2¼ cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
½ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
2 cups diced rhubarb
Optional: ½ cup chopped nuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, baking soda, and salt.
In another bowl, cream together the brown sugar, granulated sugar, and butter until light and fluffy.
Beat in the eggs one at a time until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the diced rhubarb and optional add-ins like nuts or chocolate chips.
Scoop dough onto prepared baking sheets, leaving about 2 inches between cookies.
Bake for 12–15 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best texture, dice your rhubarb small and evenly. Add a sprinkle of raw sugar on top of the cookies before baking for an extra sweet, crackly finish. These cookies freeze well — perfect for making ahead!
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American