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
