Rhubarb Cranberry Cookies
Delight your taste buds with these Rhubarb Cranberry Cookies, a perfect balance of tart and sweet that’s ideal for any occasion. Featuring juicy bursts of fresh rhubarb, chewy dried cranberries, and a comforting hint of rolled oats, these cookies deliver a unique twist on traditional cookie recipes. The dough comes together quickly with simple pantry staples like butter, brown sugar, and vanilla extract, giving you soft, golden cookies with a tender texture and irresistible flavor. Perfect for holiday gatherings or an everyday treat, these cookies pair beautifully with a cozy cup of tea or coffee. Bake up a batch in just over 30 minutes and savor the harmony of tangy rhubarb and sweet cranberries in every bite!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Rhubarb, diced
- 0.75 cup Dried cranberries
- 0.5 cup Rolled oats
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the diced rhubarb, dried cranberries, and rolled oats using a spatula until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 271.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
