Rhubarb Cranberry Cookies

“I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavour from the rhubarb and cranberries.” —Elaine Scott, Lafayette, Indiana

Rhubarb Cranberry Cookies Exps Hccbz18 36276 B05 01 2b 3Taste of Home
Servings Prep Time Cook Time
5-1/2dozen 30minutes 10minutes
Servings Prep Time
5-1/2dozen 30minutes
Cook Time
Portions: dozen
Portions: dozen
  1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries.
  2. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
  3. In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Recipe Notes

Nutrition Facts

1 cookie: 84 calories, 4g fat (2g saturated fat), 14mg cholesterol, 67mg sodium, 12g carbohydrate (6g sugars, 0 fibre), 1g protein.