These cookies are based on my popular oat and raisin cookies. I wanted to make a cookie and incorporate rhubarb in it somewhere. I thought this recipe was perfect and I decided to add ginger too as it pairs so well with rhubarb.
It took a few versions before I perfected this recipe but it was well worth all the effort.
They are soft oat biscuits with the heat of ginger and delicious juicy rhubarb pieces!
These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.
To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.
Add the egg and mix again.
Then add the flour, ginger, bicarbonate of soda and rolled oats and mix again.
Put the mixture in the fridge for at least an hour.
When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.
Chop the rhubarb into small pieces approx 1/2 cm will be fine.
Roll the dough into walnut sized balls (30g approx) and add about 6 pieces of the rhubarb and roll again. Place on the baking trays. You will need to do a few batches.
Bake in the oven for 12 - 14 minutes then leave to cool and set on the trays before transferring to a cooling rack.
Rhubarb, Ginger and Oat Cookies
Sarah’s servings: 24
Sarah's skill: Easy
Baking time: 12-14 minutes
Ingredients:
120g Soft unsalted butter
75g Light brown sugar
50g Granulated sugar
1 tsp Vanilla extract
1 Large egg
125g Plain flour
1/2 tsp Ground ginger
1/2 tsp Bicarbonate of soda
175g Rolled oats
75g Chopped raw rhubarb
Method:
Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.
Add the egg and mix again.
Then add the flour, ginger, bicarbonate of soda and rolled oats and mix again.
Put the mixture in the fridge for at least an hour.
When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.
Chop the rhubarb into small pieces approx 1/2 cm. Roll the dough into walnut sized balls (30g approx) add about 6 pieces of raw rhubarb and roll again then place on the baking trays. You will need to do a few batches.
Bake in the oven for 12 minutes.
Leave to cool and set on the trays before transferring to a cooling rack.
Equipment Used
Sarah’s extra slice……..
This recipe makes approximately 24 cookies.
If you don’t like ginger you could leave it out but for me this is essential to get the taste I was trying to achieve.
Cut the the rhubarb into small pieces so it cooks properly.
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