Ingredients for Rhubarb Cranberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Sugar
- 2 large eggs
- Vanilla Extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Ground Cinnamon
- Old Fashioned Oats
- Frozen Rhubarb
- White Chocolate Chips
- Dried Cranberries
- White Chocolate Baking Squares
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How to Make Rhubarb Cranberry Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the rolled oats, chopped rhubarb, chocolate chips, and dried cranberries.
- Drop by rounded tablespoons 2 inches apart onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Once the cookies are completely cool, drizzle the melted white chocolate over them.
- Allow the chocolate to set before storing the cookies in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
356g
Fat
161g
Carbs
47g
