Rhubarb Breakfast Cookies
 
Prep time
Cook time
Total time
 
A wonderfully semi-tart cookie that is hard to eat just one in the morning
Author:
Recipe type: Breakfast
Serves: 3.5 dozen
Ingredients
Dry Ingredients
  • 3 cups Flour
  • 1 cup Old Fashioned Oats
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Allspice
  • 1 teaspoon Salt
Wet Ingredients
  • 2 sticks ( 1 cup) Unsalted Butter
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 2 teaspoons Pure Vanilla Extract
Add-ins
  • 1 cup chopped Walnuts
  • 2 cups chopped Rhubarb*
  • 2 cups shredded Rhubarb*
  • (at least 6 stalks give or take 2)
Instructions
  1. Combine and stir the dry ingredients into a medium size bowl.
  2. Cream the butter with the sugars until light and fluffy.
  3. Add your eggs and vanilla to your creamed mixture until completely combined.
  4. Add both the chopped and shredded * rhubarb and stir.
  5. After the rhubarb is well incorporated, add dry ingredients until just combined.
  6. Fold in the chopped walnuts.
  7. Preheat the oven to 375 degrees.
  8. Drop cookies onto a cookie sheet, and bake for 13-15 minutes.
  9. Make sure the cookies are completely done, as this is the type of cookie that should not be "raw" as it will not store or taste properly.
Notes
*Note: When you chop your rhubarb, if you are not use to the tart taste, chopped the rhubarb into tiny pieces as shown. If you want, you can shred all the rhubarb in the food processor like the other 2 cups; whichever suits your family's taste buds.

Recipe adapts from Allrecipes.
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/rhubarb-breakfast-cookies/