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rhubarb cookie being dipped into a black mug of coffee
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5 from 1 vote

📋 Oatmeal Brown Sugar Rhubarb Cookies Recipe

These Oatmeal Brown Sugar Rhubarb Cookies are a delicious and simple drop rhubarb oatmeal cookie, bursting with cinnamon, brown sugar and orange flavors, and studded with bright pink bits of rhubarb! You can make them with either fresh or frozen rhubarb.
Course Dessert, Snack
Cuisine American, Canadian, North American
Keyword cookies, drop cookies, rhubarb
Special Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 cookies
Calories 105kcal
Author Terri Gilson

Equipment

Ingredients

  • ½ cup unsalted butter
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon orange zest
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all -purpose flour * If you are using fresh rhubarb you may need a little less flour. Start off with 1 ¾ cups and add a little more as needed until you get the texture of cookie dough, as shown in photo
  • ½ teaspoon baking soda
  • 1 ¾ cups quick cooking rolled oats (quick oats)
  • 1 cup chopped rhubarb

Garnish (optional)

  • additional orange zest
US Customary - Metric

Instructions

NOTE: The instruction images will NOT print by default. If you want them to print, you'll need to check the box beside "images" on the print page

  • Preheat oven to 350 degrees F/ 175 degrees C. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
  • Combine butter, sugars, egg, and vanilla extract in a large bowl.
    sugars, butter, egg and vanilla extract in a glass bowl
  • Using an electric mixer, beat until light and fluffy.
    butter, sugars, egg and vanilla beaten together in glass bowl with beaters over top
  • Whisk together the flour, cinnamon and baking soda.
    flour, cinnamon and baking soda mixed together in medium glass bowl
  • Add flour mixture to bowl with butter/sugar mixture and beat with electric mixer until combined.
    dry ingredients mixed together with butter mixture
  • Add the rolled oats, rhubarb and orange zest.
    remaining ingredients added to the glass bowl
  • Mix thoroughly until it forms a cookie dough.
    rhubarb cookie dough in a glass bowl with a dark brown wooden spoon
  • Drop by heaping tablespoonfuls onto parchment paper lined cookie sheets.
    cookie dough tablespoon with more cookie dough in the background
  • Continue to place the cookie dough in heaping tablespoons onto parchment-covered baking sheets.
    cookie dough in heaping tablespoons on a parchment lined baking sheet
  • Bake at 350 degrees F/ 175 degrees C for about 18 minutes.
    cookie dough in heaping tablespoons on a parchment lined baking sheet
  • They should be lightly browned on bottom.
    hand holding up lightly browned on bottom rhubarb cookie
  • Cool for 3 minutes, then move to a wire rack to cool for an additional 3-5 minutes or until set.
    *Add a little orange zest to the tops of the cookies, if desired
    rhubarb cookies on a wire cooking rack, with a turquoise spatula and a flowered tea towel under the rack

Notes

*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋 Oatmeal Brown Sugar Rhubarb Cookies Recipe
Amount Per Serving (1 cookie)
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 22mg1%
Potassium 46mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 107IU2%
Vitamin C 0.4mg0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 22mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg