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Desserts » Rhubarb Oatmeal Cookies with Chocolate Chips

Rhubarb Oatmeal Cookies with Chocolate Chips

Created by Amy Engberson 46 Comments

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a collage with two images of rhubarb cookies and a text overlay

Rhubarb Cookies are super soft, moist, bakery-style cookies! These cookies are made with oatmeal which makes them feel healthy, and chocolate chips to make them feel indulgent!

If you’re looking for a quick and easy rhubarb dessert recipe make them into oatmeal rhubarb bars!

a stack of oatmeal cookies made with rhubarb

A few years ago I must have thought I was going to be a really ambitious person. I divided my rhubarb plant into two plants so I would have plenty of rhubarb for making Rhubarb Cinnamon Struesel Muffins, Blueberry Rhubarb Dump Cake, Rhubarb Cobbler Cake, Rhubarb Blueberry Jam, and Rhubarb Pancake Syrup.

See! I have really good intentions of putting all that rhubarb to good use. Then life happens! Summer arrives and I’d rather be outside playing than making rhubarb jam!

A stack of rhubarb cookies on a white plate, and a red and white napkin in the background

Regardless of how much summer working and playing happen at my house, one thing is for sure…we NEED dessert every single day!

I guess what I’m saying is I make time for dessert no matter what else gets accomplished, or doesn’t get accomplished! Rhubarb Cookies are the ANSWER!

oatmeal cookies with white chocolate chip cookies on a cooling rack with a red and white cloth underneath

We have made this recipe many many times already and brought them over to family and friends…Their only “flaw” is that my family won’t stop eating them!

Annie
four images showing how to make rhubarb cookies with chocolate chips

How to make Rhubarb Oatmeal Cookies

This Rhubarb Cookies recipe is pretty much made like any other cookie recipe.

To make bigger cookies use a bigger scoop and increase baking time.

To make bar cookies spread the dough in a greased 9 x 13 baking pan and bake for 15-18 minutes.

  1. Preheat oven to 400 degrees.
  2. Cream eggs, butter, 1 1/2 cups sugar, and vanilla extract until fluffy. About 2 minutes.
  3. Add diced rhubarb and 1/2 cup sugar in a blender. Blend rhubarb until finely chopped. Pour into creamed ingredients. Mix together.
  4. Add flour, salt, soda, and cinnamon into creamed mixture. Add quick oats. Mix until incorporated. Add chocolate chips and raisins. Mix together.
  5. Using a 1 Tablespoon size cookie scoop drop cookies on a greased baking sheet. My favorite cookie scoop {affiliate link}
  6. Bake for 8 minutes. Let cool on a cookie sheet for a minute. Remove to a wire rack to completely cool.
A hand holding a half an oatmeal cookie with white chocolate chips and rhubarb

Grab the Rhubarb Cookies recipe

Rhubarb Cookies might be my favorite way to use up the summery fruit!

I love that these cookies have oatmeal in them because it makes them feel healthy. But, they must not taste too healthy because the kids devour them in no time!

a stack of oatmeal cookies made with rhubarb

Rhubarb Chocolate Chip Cookies

Rhubarb Cookies are a soft, moist, and bakery-style cookie with rhubarb! Use fresh or frozen rhubarb. If you want a quick rhubarb dessert make them into rhubarb oatmeal bars!
4.67 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Rhubarb Cookies, Rhubarb Cookies Recipe, Rhubarb Oatmeal Cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 60 cookies
Calories: 148kcal
Author: Amy

Ingredients

  • 2 cups rhubarb diced
  • 2 eggs
  • 2 cups sugar
  • 1 cup butter room temperature
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • 2 1/2 cups oats
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3 cups chocolate chips
  • 1 cup raisins optional

Instructions

  • Preheat oven to 400 degrees.
  • Cream eggs, butter, 1 1/2 cups sugar and vanilla extract until fluffy. About 2 minutes.
  • Add diced rhubarb and 1/2 cup sugar in blender. Blend until finely chopped. 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.
  • Using a 1 Tablespoon size cookie scoop drop cookies on a greased baking sheet.
  • Bake for 8 minutes. Let rest on a cookie sheet for a minute. Remove to wire rack to completely cool.

Notes

RHUBARB: I like finely chopping the rhubarb in the blender or food processer before adding it to the cookies. You can skip this step and add diced rhubarb instead. 
FRESH OR FROZEN RHUBARB: I’ve never tried using frozen rhubarb (I prefer making the cookies and freezing them instead of freezing rhubarb), but I think it would work just fine! Thaw and drain juice before adding to cookies.
OATS: Quick, old fashioned, or rolled oats will all work in this recipe. 
STORING COOKIES: Store cookies in an airtight container. They will keep at room temperature for up to three days.
FREEZING COOKIES: Cookies can be frozen in an airtight container for up to three months. 
MAKING INTO BAR COOKIES: To make cookies into Rhubarb Oatmeal Bars spread the dough in a greased 9″x13″ baking pan. Bake for 15-18 minutes. 

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @littledairyontheprairie or tag #littledairyontheprairie!
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about amy

About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite. Read more...

Filed Under: Cookies, Desserts, Fruit Desserts Tagged With: Chocolate Chip Cookies, cookies, fruit dessert, oatmeal cookies, rhubarb

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Comments

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  1. mandie medalen says

    June 19, 2014 at 7:17 pm

    I like this recipe. Only change I made was to cook the rhubarb for a few minutes until soft as my blender is on the fritz. They are great cookies.

    Reply
    • Amy Engberson says

      July 3, 2014 at 7:40 pm

      Thanks! These cookies are a must make every spring when the rhubarb finally gets ready! I’m sure cooking the rhubarb for a bit worked great!

      Reply
  2. Andrea says

    June 24, 2014 at 8:38 am

    Hi. Trying your recipe for the first time. Little confused. the recipe calls for vanilla extract and the directions say almond extract. Which one is preferable?

    Reply
    • Amy Engberson says

      July 3, 2014 at 7:38 pm

      Oops! This is one of the first recipes I put on my blog! I have used both and either one works fine. I think I prefer the almond extract! Good luck!

      Reply
  3. Becky says

    May 29, 2015 at 2:37 pm

    I don’t have a blender, just a 3-cup food processor. Do I have to put the sugar in with the rhubarb when I puree it or can I mix it in afterwards?

    Reply
    • Amy Engberson says

      June 12, 2015 at 7:05 am

      Becky, I’m sure you could add the sugar afterwards. I don’t think it would really change anything. Let me know how it goes if you try it!

      Reply
  4. Tabi says

    February 5, 2017 at 10:48 am

    This recipe says in the instructions to add almond extract and then it doesn’t mention the vanilla extract, so is that just a typo? I am confused!

    Reply
    • Amy Engberson says

      February 6, 2017 at 4:37 pm

      Yes, it is a typo! Thanks for catching it! You could use either vanilla or almond extract in this recipe have great results. I like vanilla better!

      Reply
      • Connie says

        July 17, 2018 at 8:21 am

        Earlier you responded to Andrea that you preferred the Almond Extract. Do you now prefer the vanilla??

        Reply
        • Amy Engberson says

          July 19, 2018 at 7:34 pm

          Well, let’s just say I change my mind all the time! I’ve made them both ways and they are delicious either way. Almond gives them a little bit different flavor than vanilla. Which is my favorite? I guess it depends on the day! You can use either one, but if you like milder flavors I’d suggest vanilla! Hope that helps!

          Reply
  5. Lindy says

    June 6, 2017 at 7:21 pm

    Hi, can these cookies be frozen? This recipe makes a LOT of cookies! They’re yummy. 🙂

    Reply
    • Amy Engberson says

      June 8, 2017 at 8:34 pm

      It does make tons of cookies which can be a fantastic problem! I’ve never tried freezing them but I imagine it would work just fine. Let me know if you try it…I could use a few dozen of these in my freezer for those busy days!

      Reply
  6. Amelia says

    June 11, 2017 at 4:41 pm

    Made your rhubarb chocolate chip cookies today, they are delicious.

    Thank you for shareing your recipe.

    Reply
    • Amy Engberson says

      June 15, 2017 at 9:45 pm

      Yay! I love those cookies! So happy you enjoyed them too!

      Reply
  7. Becky Bonar says

    May 28, 2018 at 9:18 am

    Quick question — what size are these? There aren’t any measurements in the instructions. Picture looks like you’ve used a scoop.

    Reply
    • Amy Engberson says

      May 28, 2018 at 11:39 am

      Hi Becky! I did use a scoop that’s one Tablespoon. You can use a bigger scoop if you’d like you will need to increase the baking time!

      Reply
  8. Ann Leurquin says

    June 1, 2018 at 5:15 pm

    Can i decrease the sugar?

    Reply
    • Amy Engberson says

      June 4, 2018 at 9:10 am

      I’ve never tried decreasing the amount of sugar I use in this recipe. Typically decreasing sugar in cookies recipies makes them drier and crumbly. It usually also makes it so they don’t spread out. These cookies don’t spread much anyway, but they are extra moist. It would be fun to experiment with. let me know how it goes!

      Reply
  9. Debbie Johnston says

    June 21, 2018 at 2:42 pm

    I have made this recipe twice..I make a half recipe and works just fine. I prefer the almond extract. First time I made the cookies I made them small..They were so good I made them larger this time.

    Reply
    • Amy Engberson says

      June 24, 2018 at 4:20 pm

      I’m glad you enjoyed them! I love rhubarb!

      Reply
  10. Brandy @ Nutmeg Nanny says

    July 20, 2018 at 4:10 pm

    What a fun idea for a cookie!

    Reply
    • Amy Engberson says

      July 21, 2018 at 10:37 pm

      Thanks! I love the tangy/sweet combination in these cookies! Perfect for summer!

      Reply
  11. Catalina says

    July 21, 2018 at 2:43 pm

    I am so excited to try your recipe! I love all these ingredients!

    Reply
    • Amy Engberson says

      July 21, 2018 at 10:35 pm

      I can’t wait for you to try it! Rhubarb is so fun for the summer!

      Reply
  12. Michelle says

    July 21, 2018 at 2:50 pm

    I would have never thought to put rhubarb in chocolate chip cookies! I bet they’re really good! They look wonderful!

    Reply
    • Amy Engberson says

      July 21, 2018 at 10:35 pm

      Since I’m a chocolate addict I knew I needed to come up with a rhubarb recipe that had chocolate in it! Yum!

      Reply
  13. Anna says

    July 21, 2018 at 10:17 pm

    I’ve never had rhubarb in cookies! I can’t wait to try it!

    Reply
    • Amy Engberson says

      July 21, 2018 at 10:34 pm

      You’re going to love it! It makes them extra special!

      Reply
  14. Krista says

    July 22, 2018 at 8:56 pm

    This is a great rhubarb recipe! Great way to use it up for sure!

    Reply
    • Amy Engberson says

      July 23, 2018 at 4:33 pm

      Thanks! Rhubarb season just doesn’t last long enough!

      Reply
  15. Erin | Dinners,Dishes and Dessert says

    July 23, 2018 at 6:18 pm

    These are on my must-make list!

    Reply
  16. Jessica says

    July 24, 2018 at 12:20 pm

    This would be such a hit in our house!

    Reply
  17. Susan says

    June 8, 2019 at 8:55 am

    At the top of your recipe it says Cook time 1 hour. That might frighten a few people away from making your awesome recipe. Might want to change it to 8 minutes so more of us try it! Keep up the great work – super yummy 🙂

    Reply
    • Amy Engberson says

      June 11, 2019 at 10:09 pm

      That’s a good point! I need to edit this recipe so the baking time more accurately explains the recipe! I hope you enjoy the recipe and I can’t wait for you to visit again and find more yummy things to try!

      Reply
  18. Susan D Gangl says

    June 9, 2019 at 2:57 pm

    A. Those don’t look like chocolate chips.
    B. The page is so interrupted by photos and ads it is unreadable and unusable.

    Reply
    • Amy Engberson says

      June 11, 2019 at 10:08 pm

      Hi Susan! Those are actually white chocolate chips which might be a little different than semi-sweet, or milk chocolate chips which is likely what you were expecting. I’ve made these cookies with all three kinds of chocolate chips and they are fantastic regardless of which ones I choose!

      Reply
  19. Annie Ceelen says

    May 6, 2020 at 3:59 pm

    5 stars
    We have made this recipe many many times already and brought them over to family and friends. We have frozen the batter, given it for hosts presents. A good everyday go-to recipe, especially if you have a rhubarb patch in the backyard. We have made them with dark chocolate also. Their only “flaw” is that my family won’t stop eating them and I have to make them pretty often from spring until fall! These may not be bakery style scrumptious but i give them 5 stars because they are easy to make, are popular with everyone and almost feel healthy.

    Reply
    • Amy Engberson says

      May 12, 2020 at 6:58 pm

      I LOVE it! The whole problem with these cookies is that you can’t get your family to quit eating them! Such a great problem to have! Thanks for taking the time to let me now you like them!

      Reply
  20. gatorgirl says

    June 23, 2020 at 7:14 pm

    My batch did not turn out well. The first cookie sheet took 18 minutes before they were done. The thinner cookie sheet burned the bottoms at 6 minutes. The chocolate chips were great and made it edible, but both batches were dry and not moist cookies. Not sure if will make again, but do have a lot of rhubarb.

    Reply
    • Amy Engberson says

      June 25, 2020 at 6:17 pm

      Wow! It’s really weird that the same recipe created both undercooked and burned cookies in the same batch. I’m wondering if something is going on with your oven? These rhubarb cookies are usually extra moist. You got such mixed results I can’t really tell what’s going on. Sorry, they didn’t work out for you.

      Reply
  21. mehl says

    June 27, 2020 at 3:34 pm

    5 stars
    These cookies are so yummy. There are so many, the neighborhood was thrilled I baked ’cause they reaped the rewards.

    Reply
    • Amy Engberson says

      June 29, 2020 at 6:53 pm

      Yay! I bet your neighbors love you!

      Reply
  22. Peggy Baus says

    June 28, 2020 at 9:25 pm

    Cookies were grey (why chop the rhubarb if you’re gonna puree them, which by the way, you don’t do in your blog description) and soggy when baked for only 8 minutes. 12 minutes was about right…crisper edges but chewy inside. Still unappetizing to look at. Next time I would not puree the rhubarb.

    Reply
    • Amy Engberson says

      June 29, 2020 at 5:03 pm

      Hmm! I’m not sure why your cookies were grey. I’ve never had them turn out that color before.

      I dice the rhubarb before adding it to my blender because the whole rhubarb stalk won’t fit in my blender. Most of my rhubarb stalks are about 12-18 inches long and my blender isn’t that big.

      I wondering if the problem is that I said I pureed the rhubarb and maybe it’s more like really finely chopped. My boys don’t like big chunks of rhubarb in their cookies so I grind it in the blender first. You could definitely just chop it if you’d rather.

      Different sizes of cookies will require different baking times. Maybe your cookies were bigger than mine. I used a 1 Tablespoon scoop.

      Hope they work out better for you next time.

      Reply
  23. Sarah says

    August 15, 2020 at 3:51 am

    5 stars
    Lovely recipe. Unfortunately we did not have white chocolate chips so replaced with some diced crystallised ginger. Yum

    Reply
    • Amy Engberson says

      August 17, 2020 at 6:07 pm

      Yum! That sounds like a fantastic substitution! I’m going to have to try that one! You could also use semi-sweet or milk chocolate chips if you wanted! They’re great in this recipe too!

      Reply
Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault! Read More..

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