Rhubarb Cookies

It has been a while since I’ve talked about cookies. I’ve covered the basics of chocolate chip cookies but this time I felt like straying into unfamiliar territory. I’ll tell you what I did if you promise not to get mad. I used rhubarb. In cookies.

Rhubarb Cookies

That's no moon... And by moon I mean cookie.

I’m usually a bit picky when it comes to cookies. I think I’ve established this in the past, but that doesn’t make me want to repeat it any less: Chocolate chip is the way to go. I don’t know what odd devil possessed me this time–maybe some kind of herbaceous, vegetable based, more health conscience devil. I had all this rhubarb that I had to use… but I wanted cookies. Clearly the only thing to do was to combine them. Hey, now, you promised not to get mad.

Fortunately, the chunks of nuts, dried cranberries, and bits of rhubarb came together surprisingly well. The nutmeg in the mixture was a pretty good call too, that added some depth that I wasn’t expecting. I’d definitely make these again, but perhaps with a bit of oatmeal. They didn’t quite satisfy my need for regular cookies though. Don’t expect them to replace a chocolate chip cookie in my book. It might be cool like to experiment with turning these into some kind of healthy breakfast cookie. Maybe cut down on the sugar, use whole wheat flour, add that oatmeal…

Rhubarb Cookies

I sense something; a presence I've not felt since... since I had rhubarb and strawberry jam.

Rhubarb Cookies
2 cups all-purpose flour
1 1/4 cups packed brown sugar
8 tablespoons butter, unsalted (softened)
1 egg
2 teaspoons milk
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1 cup dried cranberries
1 cup fresh rhubarb (fine chopped)
1 cup chopped walnuts

1. Preheat oven to 350F degrees.
2. In a large mixing bowl beat the butter, sugar, eggs, milk, nutmeg, and vanilla until smooth.
3. In another mixing bowl, combine the dry ingredients (flour, baking soda, salt).
4. Add the dry ingredients to the wet in thirds and mix well. Stir in rhubarb, cranberries, and nuts.
5. Spoon out 2 tablespoons or less of dough per cookie onto a parchment lined cookie sheet. Bake for 12-14 minutes or until light golden brown. Allow the cookies to cool on the sheet for a couple of minutes rather than moving them immediately to a cooling rack to encourage chewiness.

Related posts:

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>