Rhubarb Cookies
Ingredients:
- 1 cup butter, softened
- 1 ½ cups brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ¾ cups quick-cooking oatmeal
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 teaspoons baking soda
- 1 ½ cups rhubarb, finely diced
- 4 ounces cream cheese, room temperature
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-3 tablespoons milk (as needed)
Directions:
Preheat the Oven:
Preheat oven to 350°F (175°C). In a large bowl, cream together butter and brown sugar. Beat in eggs and vanilla.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda. Stir the dry ingredients into the wet mixture.
Gently fold in the diced rhubarb.
Shape and Bake the Cookies:
Drop dough by tablespoons onto a cookie sheet.
Bake in the preheated oven for 15-18 minutes or until lightly browned.
Remove from the oven and sprinkle with coarse sugar if desired. Let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting:
To make the cream cheese frosting, beat the cream cheese and butter until combined and fluffy.
Add the powdered sugar and vanilla, and beat until smooth.
Add milk as needed to achieve a spreadable consistency.
Frost and Serve:
Once the cookies are completely cooled, frost them with the cream cheese frosting.
Enjoy!
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