Ingredients

The following ingredients have 48 Servings
  • 1/2 cup(s) butter, softened
  • 3/4 cup(s) brown sugar, firmly packed
  • 1/2 cup(s) sugar
  • 2 large eggs
  • 2 teaspoon(s) pure vanilla extract
  • 1 3/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) freshly grated nutmeg
  • 1 teaspoon(s) salt
  • 3 cup(s) old-fashioned oats
  • 3 cup(s) rhubarb, finely chopped (I use food processor and pulse it)
  • 2 1/2 cup(s) white chocolate chips
  • 1 1/2 cup(s) walnuts, chopped (optional)

Instruction

  • Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
  • Then add eggs and vanilla; blend well.
  • In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
  • Now add to your wet ingredients and blend until smooth.
  • Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
  • Then, add your white chocolate chips and stir well.
  • Line a baking sheet with parchment paper.
  • Drop cookies by large spoonful onto paper.
  • Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
  • Watch not to overbake. I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.