Description
f you're a fan of oatmeal raisin cookies just imagine rhubarb instead of raisins and you can frost them with some cream cheese frosting.
Ingredients
Scale
- 1 cup butter softened, or margarine
- 1 1/2 cups brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 3/4 cup quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 3/4 cup rhubarb finely diced (see note below about using frozen rhubarb)
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and chopped rhubarb, mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 18 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.
- To make the cream cheese frosting, beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla and beat until smooth. Add milk as needed to get a spreadable consistency.