Bake Time
12-14 minYield
4-5 dozenRating
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Loading...| 1/2 cup (125 mL) butter | |
| 3/4 cup (180 mL) brown sugar | |
| 1/2 cup (125 mL) sugar | |
| 2 eggs | |
| 1 1/2 tsp. (7 mL) vanilla | |
| 1 3/4 cups (430 mL) ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 2 tsp. (10 mL) cinnamon | |
| 3/4 tsp. (4 mL) nutmeg | |
| 1 tsp. (5 mL) baking soda | |
| 1 tsp. (5 mL) salt | |
| 2 cups (500 mL) ROGERS LARGE FLAKE OATS | |
| 3 cups (750 mL) rhubarb, very finely diced | |
| 1 cup (250 mL) white chocolate chips | |
| 3/4 cup (180 mL) walnuts, chopped, optional |
You'll be pleasantly surprised with this unique combination
| 1. | Preheat oven to 375⁰F (190⁰C). |
| 2. | Cream the butter and sugar until fluffy. Add eggs until mixed, then add vanilla. |
| 3. | Stir flour, cinnamon, nutmeg, baking soda, salt and oats together. Add to creamed mixture. Fold in rhubarb, chocolate chips and walnuts (dough will be thick). |
| 4. | Shape dough into 1 1/2″ balls and flatten onto prepared cookie sheets. |
| 5. | Bake 12-14 minutes. |
| 6. | Yield: 4-5 dozen large cookies |
| 7. | *This cookie freezes well. |
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