For my final rhubarb recipe this year I wanted to do something a little bit bold and cheeky and try something I had never eaten nor made before, because cooking is all about being bold, trying new things and experiencing new flavours. So what did I do? I made oatmeal rhubarb cookies! I had a big, BIG bag of porridge oats just standing in my kitchen untouched (really, don’t know why I ever got it in the first place) and I still had some rhubarb left from the last meal I had with them and I decided: I’m sending you two to the battlefield!
I did some research first of course into oatmeal cookies as I had never made them myself and I took what I learned to come up with my own recipe. First time around the cookies were lovely at first but they went soft and uncrunchy the next day so I made a second batch, which turned out beautifully! Keep in mind though that because of the fresh ingredients, these cookies can’t be kept for weeks, as it just won’t taste very well. I also put mine in fridge but it’s not necessary, they will stay fresh outside of the fridge too, just a little less long.
Makes: lots of cookies! (about 25)
- 125g rhubarb
- 100g brown sugar
- 25g granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 125g unsalted butter, room temperature
- 125g rolled or porridge oats
- 150g all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Preheat your oven to 180 degrees.
Remove the leaves and bottom of the rhubarb, wash it thoroughly and chop up the rhubarb into tiny pieces. Don’t make them too small either of course or people won’t be able to tell they were even in it. I sliced each stalk up in half lengthways and cut that up in pieces of about 1/2cm thick.
First we’re going to whip both sugars, butter and egg together until you have a creamy mixture, then add the vanilla extract. Gradually add the flour and oats, baking soda and powder. Last but not least we have the rhubarb pieces. I still used my kitchenAid to mix it all together but at the lowest speed. You can obviously do this manually too, as long as you make sure the rhubarb is spread out nicely throughout the dough.
Now get a teaspoon ready and some parchment paper and line it up onto a big plate. I scooped one teaspoon out for each cookie and made sure not to flatten it out, just one tall lump of cookie. If you flatten it, the dough will become very thin and spread out and all the cookies will melt together: no fun! So make sure to leave enough room in between the cookies as well .
Pop them into the oven for 20-30 minutes. If you like them supercrispy: 30 minutes! If you like them a bit chewy: 20 minutes.
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