Rhubarb Cookies

  • This recipe was submitted by Calvin Community family member Annette Benjamin. Thank you, Annette, for sharing one of your favorites with us!
  • Makes four dozen cookies
  • Ingredients:
    • 1 cup Butter, softened
    • 1 1/2 cups Brown sugar
    • 2 Eggs, room temperature
    • 1 teaspoon Vanilla extract
    • 3 cups All-purpose flour
    • 1 3/4 cups Quick-cooking oatmeal
    • 1/2 teaspoon Salt
    • 1/2 teaspoon Cinnamon
    • 2 teaspoons Baking soda
    • 1 1/2 cups Rhubarb, finely diced
    • 4 ounces Cream cheese, room temperature
    • 4 Tablespoons Butter, softened
    • 2 cups Powdered sugar
    • 1 teaspoon Vanilla
    • 1-3 Tablespoons Milk, as needed
  • Instructions:
    • Preheat oven to 350 degrees.
    • In a large bowl, cream together butter and brown sugar. Beat in eggs and vanilla.
    • In a separate bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda. Stir the dry ingredients into the wet. Gently stir in the rhubarb.
    • Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 – 18 minutes or until lightly browned.
    • Remove from oven and sprinkle with coarse sugar if desired. Let cook on the tray for 2 minutes before moving to a wire rack to cool completely.
    • Frosting directions:
      • Beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla, beat until smooth. Add milk as needed to get a spreadable consistency.
  • Original recipe can be found here: https://chocolatewithgrace.com/rhubarb-cookies/?fbclid=IwAR0C4deFUetovCrKtvwTyG6xNUDKNi2NL1HZEOhccliyHaCC9T8XSvnaJPs

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