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 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!
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!
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
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.
- 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 a blender. Blend rhubarb until finely chopped. Pour into creamed ingredients. Mix together.
- Add 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. My favorite cookie scoop {affiliate link}
- Bake for 8 minutes. Let cool on a cookie sheet for a minute. Remove to a wire rack to completely cool.
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!
Rhubarb Chocolate Chip Cookies
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.
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.
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!
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?
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!
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?
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!
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!
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!
Earlier you responded to Andrea that you preferred the Almond Extract. Do you now prefer the vanilla??
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!
Hi, can these cookies be frozen? This recipe makes a LOT of cookies! They’re yummy. 🙂
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!
Made your rhubarb chocolate chip cookies today, they are delicious.
Thank you for shareing your recipe.
Yay! I love those cookies! So happy you enjoyed them too!
Quick question — what size are these? There aren’t any measurements in the instructions. Picture looks like you’ve used a scoop.
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!
Can i decrease the sugar?
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!
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.
I’m glad you enjoyed them! I love rhubarb!
What a fun idea for a cookie!
Thanks! I love the tangy/sweet combination in these cookies! Perfect for summer!
I am so excited to try your recipe! I love all these ingredients!
I can’t wait for you to try it! Rhubarb is so fun for the summer!
I would have never thought to put rhubarb in chocolate chip cookies! I bet they’re really good! They look wonderful!
Since I’m a chocolate addict I knew I needed to come up with a rhubarb recipe that had chocolate in it! Yum!
I’ve never had rhubarb in cookies! I can’t wait to try it!
You’re going to love it! It makes them extra special!
This is a great rhubarb recipe! Great way to use it up for sure!
Thanks! Rhubarb season just doesn’t last long enough!
These are on my must-make list!
This would be such a hit in our house!
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 🙂
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!
A. Those don’t look like chocolate chips.
B. The page is so interrupted by photos and ads it is unreadable and unusable.
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!
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.
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!
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.
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.
These cookies are so yummy. There are so many, the neighborhood was thrilled I baked ’cause they reaped the rewards.
Yay! I bet your neighbors love you!
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.
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.