Rhubarb Chocolate Chip Cookies are melt in your mouth soft, have a hint of tartness from the rhubarb, and just the right amount of chocolaty sweetness!
Rhubarb season is upon us. That means many more good things to come from the garden. Rhubarb gives me hope that other things will also begin to grow. My mother-in-law gave me a rhubarb start a few years ago. Thanks Donette!!
When I first got my rhubarb plant all I really made was Strawberry Rhubarb Pie and Rhubarb Crisp. Those things are yummy but dessert without chocolate is kind of like not having dessert at all. Fruit with no chocolate, that’s more like a salad or something. Right?
I started playing with different rhubarb recipes and have come up with lots of yummy things to share. This year I really wanted to incorporate the rhubarb and chocolate and this is what I came up with. And yes, the chocolate hits the spot.
Add diced rhubarb and add 1/2 cup sugar to blender. Blend until pureed.
Cream butter, remaining sugar, eggs and almond extract together until light and fluffy. About 2 minutes should do the trick.
Add the pureed rhubarb to the cookies.
This would probably be a good time to admit that pureed fresh rhubarb looks like poo. I know it’s not very appetizing for a food blog. But hey, it’s the truth. When I was little my mom used to do a lot of canning. She decided to can some rhubarb. We stored all of our canned goods in a pump house. My brothers and I used to go over to the pump house and just look at that rhubarb. Then we would laugh. And be in disbelief that mom would can something that so closely resembled poo. Oh, it was so funny!! It’s the simple things in life.
Forgot to take a picture of the dry ingredients before I started mixing. Oops. You know what they look like anyway. So mix flour, salt, soda and cinnamon together and sift into creamed wet ingredients. Then add quick oats. Mix until combined.
Add chocolate chips and raisins if desired. The “if desired” part applies to the raisins, not the chocolate chips. Chocolate chips are a must. Stir to incorporate. Drop on a baking sheet. Bake at 400 degrees for 8 minutes. Let rest a few minutes and move to a wire rack to cool.
The rhubarb in Rhubarb Chocolate Chip Cookies gives them an amazingly soft texture. It also makes them perfectly moist. It’s a new favorite way to eat rhubarb.
- 2 cups rhubarb, diced
- 2 eggs
- 2 cups sugar, divided
- 1 cup real butter, softened
- 1 teaspoon vanilla
- 3½ cups flour
- 2½ cups quick cooking oats
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons cinnamon
- 3 cups chocolate chips
- 1 cup raisins (optional)
- Preheat oven to 400 degrees.
- Cream eggs, butter, 1½ cups sugar and vanilla extract until fluffy. About 2 minutes.
- Add diced rhubarb and ½ cup sugar in blender. Blend until pureed. Pour into creamed ingredients. Mix together.
- Sift flour, salt, soda and cinnamon into creamed mixture. Add quick oats. Mix until incorporated. Add chocolate chips and raisins. Mix together.
- Bake for 8 minutes.