These Rhubarb Oatmeal Cookies are soft, chewy, and packed with tart rhubarb, hearty oats, warm cinnamon, and a hint of vanilla. The tangy rhubarb perfectly balances the sweetness of the cookie, while the oats add a satisfying texture. They’re ideal for breakfast on the go, an afternoon snack, or dessert with a cup of coffee or tea.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 35 minutes
Yield: 24 cookies
Difficulty: Easy
Equipment
Large mixing bowl
Medium mixing bowl
Electric mixer or hand whisk
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or silicone baking mat
Cooling rack
Ingredients
Dry Ingredients
1¾ cups (220g) all-purpose flour
1½ cups (135g) old-fashioned rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
½ teaspoon salt
Wet Ingredients
¾ cup (170g) unsalted butter, softened
¾ cup (150g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Add-Ins
1½ cups finely diced fresh rhubarb (about 2–3 stalks)
½ cup chopped walnuts or pecans (optional)
½ cup white chocolate chips (optional)
¼ cup shredded unsweetened coconut (optional)
Ingredient Notes
Rhubarb
Use fresh, firm stalks with any leaves removed (rhubarb leaves are toxic and should never be eaten). Dice the stalks into small ¼-inch pieces so they bake evenly.
Oats
Old-fashioned rolled oats provide the best chewy texture. Quick oats can be used but will produce a softer cookie.
Butter
Softened butter creams more easily with the sugar, creating light and tender cookies.
Instructions
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