WHITE CHOCOLATE RHUBARB COOKIES
Crispy and delicious!
Provided by Jo Dunn Borer
Categories Desserts Cookies Drop Cookie Recipes
Time 33m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
- Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
- Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 21.6 g, Cholesterol 31.7 mg, Fat 11.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 133.2 mg, Sugar 11.7 g
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[email protected]I'm not a big fan of rhubarb, but these cookies were surprisingly good. The white chocolate really balanced out the tartness of the rhubarb.
Shuan Gillis,Sr
[email protected]These cookies were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Nakul Sada
[email protected]Yum!
SAKAWATH HOSEN ADIL
[email protected]Amazing cookies! These white chocolate rhubarb cookies were a hit at my party. They were so easy to make and turned out perfectly. The combination of flavors was amazing, with the tart rhubarb and sweet white chocolate. I'll definitely be making thes