Ingredients
32
32 servings
- •2 cups uncooked rolled oats
- •2 cups all-purpose flour
- •1 teaspoon baking soda
- •0.5 teaspoon ground ginger
- •0.13 teaspoon ground nutmeg
- •1 cup salted butter, softened
- •1.25 cups white sugar
- •2 large eggs
- •1.5 cups chopped fresh rhubarb
- •0.5 cup minced crystallized ginger
Instructions
- Gather all ingredients.
- Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.
- Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated.
- On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.
- Stir in rhubarb and crystallized ginger.
- Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
- Scoop dough (about 1 1/2 tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.
- Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.
- Remove from oven and let cool on baking sheets, about 5 minutes.
- Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.
Nutritional Facts
Per 32 servings
- Calories: 139
- Carbohydrate: 19g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
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