Delicious Oatmeal Brown Sugar Rhubarb Cookies: Your New Favorite Spring Treat

If you’re a fan of rhubarb, prepare to fall in love with these delightful Oatmeal Brown Sugar Rhubarb Cookies. They are a wonderfully simple drop cookie recipe, marrying the wholesome texture of oatmeal with the unique tartness of fresh rhubarb. Each bite bursts with warm cinnamon and vibrant orange flavors, beautifully complemented by sweet brown sugar and studded with bright pink bits of tender rhubarb. This versatile recipe allows you to use either fresh rhubarb from your garden or frozen rhubarb, making it accessible any time you crave a taste of spring.

Rhubarb cookies are a cherished tradition, particularly popular in the spring when rhubarb stalks are plentiful and at their peak. This easy rhubarb cookie recipe was crafted out of a deep affection for this unique vegetable (yes, botanically it’s a vegetable, though it’s commonly used as a fruit in baking!) and a desire to enjoy its distinct flavor in a convenient, handheld form. Inspired by classic Easy Oatmeal Raisin Cookies, this variation transforms the traditional into something truly special. These chewy, flavorful cookies are an ideal companion to a morning cup of coffee, an afternoon tea, or a refreshing glass of milk, offering a comforting twist on conventional oatmeal cookies.

Beyond cookies, rhubarb’s versatility shines in countless sweet and savory applications. Its tartness provides a perfect balance to rich desserts and can brighten up even the simplest dishes. Whether you’re a seasoned rhubarb enthusiast or just discovering its charms, these cookies are a fantastic entry point.

For those eager to explore more rhubarb-infused delights, here are some other fantastic rhubarb recipes to try:

• Rhubarb Squares (a popular classic, pictured below!)
• Microwave Rhubarb Crisp (in a mug) – perfect for a quick individual serving
• Rhubarb Dessert (No Bake) – ideal for warm days
• Rhubarb Coffee Cake Recipe – a wonderful brunch addition
• 2 Ingredient Rhubarb Lemonade – refreshingly tart
• Sticky Rhubarb Pudding – a comforting, rich dessert
• Stewed Rhubarb Recipe (with Strawberry Gelatin) – a simple, delightful preparation
• Healthy Rhubarb Muffins (Weight Watchers Friendly) – a guilt-free indulgence
• Strawberry Rhubarb Cheesecake (No Bake) – a stunning and easy dessert

Why You’ll Love These Rhubarb Oatmeal Cookies

There are countless reasons to adore these homemade rhubarb oatmeal cookies. First, the combination of flavors is truly exceptional. The subtle spice of cinnamon perfectly complements the bright, citrusy notes of orange zest, while the tart rhubarb cuts through the sweetness of the brown and white sugars, creating a balanced and incredibly satisfying taste experience. The addition of quick-cooking rolled oats gives these cookies a delightful chewy texture that holds up well. Moreover, the ease of preparation makes this an ideal recipe for bakers of all skill levels. Whether you’re looking for a seasonal treat or a way to use up your rhubarb stash, these cookies are sure to become a cherished recipe in your collection.

🍪 Ingredients for Rhubarb Oatmeal Cookies

Gathering your ingredients is the first step to creating these wonderful rhubarb oatmeal cookies. Each component plays a vital role in achieving their irresistible flavor and texture. Here’s what you’ll need:

• ½ cup unsalted butter – ensures control over the saltiness, allowing the other flavors to shine.
• ½ cup white sugar – provides crispness and sweetness.
• 1 tsp cinnamon – adds warmth and a classic pairing with fruit.
• 1 tsp orange zest – offers a bright, aromatic citrus note that beautifully enhances the rhubarb.
• ½ cup brown sugar – contributes to the cookies’ chewy texture and depth of flavor with its molasses notes.
• 1 tsp vanilla extract – a foundational flavor enhancer for almost any baked good.
• 1 large egg – acts as a binder, adding moisture and richness.
• 2 cups all-purpose flour * (Note: If using fresh rhubarb, you might need slightly less flour. Start with 1 ¾ cups and add more as needed to achieve a workable cookie dough consistency.)
• ½ tsp baking soda – helps the cookies rise and spread.
• 1 ¾ cups quick cooking rolled oats – provides a hearty, chewy texture distinct from regular flour.
• 1 ½ cups chopped rhubarb – the star ingredient, providing its signature tartness and beautiful pink color.

👩‍🍳 Easy Baking Instructions for Rhubarb Oatmeal Cookies

Creating these delectable rhubarb oatmeal cookies is a straightforward process. Follow these simple steps for perfect results every time:

Preparation is Key: Begin by preheating your oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper or lightly spray it with a non-stick cooking spray. This prevents sticking and makes for easy cleanup. If using fresh rhubarb, ensure your rhubarb stalks are washed, trimmed, and chopped into small, roughly ½-inch pieces. For frozen rhubarb, it’s best to chop it before freezing, or simply defrost it, drain any excess liquid, and then measure before adding to the dough.

In a large mixing bowl, combine the softened butter, both white and brown sugars, the large egg, and vanilla extract. These wet ingredients form the base of your cookie dough.

Using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment), beat the mixture on medium speed. Continue mixing until the ingredients are well combined, and the mixture becomes light, fluffy, and pale in color. This step incorporates air, which contributes to the cookies’ final texture.

In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, and baking soda. Ensuring these dry ingredients are evenly distributed prevents pockets of leavening agent in your cookies.

Gradually add the whisked dry ingredients to the butter and sugar mixture. Beat with your electric mixer on low speed just until they are combined. Be careful not to overmix, as this can lead to tough cookies.

Now, it’s time for the star additions! Fold in the quick cooking rolled oats, the chopped rhubarb, and the fresh orange zest. Use a sturdy wooden spoon or a spatula to mix these ingredients thoroughly by hand. This ensures the delicate rhubarb doesn’t get bruised and the oats are well incorporated.

Continue mixing until all ingredients are evenly distributed and the mixture resembles a cohesive cookie dough. The consistency should be firm enough to scoop but still soft and pliable.

Pro Tip: As mentioned, if you’re using fresh rhubarb, it contains more moisture than frozen rhubarb (even after draining). You may find you need a little less flour to achieve the perfect cookie dough consistency. Keep an eye on the dough and adjust as needed, aiming for a dough that holds its shape when scooped.

Once your dough is ready, drop it by heaping tablespoonfuls onto your parchment paper-lined cookie sheet. Leave about 2 inches between each cookie to allow for spreading. For perfectly uniform cookies, consider using a medium-sized cookie scoop – it’s a worthwhile investment for any frequent baker!

Continue this process, filling your prepared baking sheets with consistent portions of cookie dough. Don’t crowd the pan, as this can affect even baking. If you have multiple sheets, you can bake them in batches.

Bake your cookies in the preheated oven for approximately 18 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them towards the end of the suggested time.

The cookies are done when their edges are lightly golden brown and the bottoms have a delicate brown hue. The centers should still be slightly soft, as they will firm up as they cool.

Once baked, let the cookies cool on the baking sheet for about 3 minutes. This allows them to set slightly and prevents them from breaking when transferred. After this initial cooling, carefully move them to a wire cooling rack to cool completely for an additional 3-5 minutes, or until fully set. For an extra touch of flavor and visual appeal, you can garnish these Oatmeal Rhubarb Cookies with a sprinkle of additional grated orange zest while they are still warm.

📖 Creative Variations & Smart Substitutions

One of the joys of home baking is the freedom to customize. These oatmeal brown sugar rhubarb cookies are wonderfully adaptable! Feel free to experiment with these variations and substitutions to make them your own:

• Butter Alternatives: If you only have salted butter on hand, you can certainly use it instead of unsalted. Just be aware that your cookies might be a touch less sweet due to the added salt. To compensate, you might want to increase the white sugar by 1-2 tablespoons. You could also explore using a dairy-free butter substitute for a vegan-friendly option, though results may vary slightly in texture.
• Rhubarb Form: The recipe works beautifully with both fresh and frozen rhubarb.
  • Fresh Rhubarb: Offers a vibrant, crisp texture and often a slightly more intense tartness.
  • Frozen Rhubarb: Is incredibly convenient for year-round baking. If you’re using frozen rhubarb, remember to defrost it thoroughly first. Then, drain any excess liquid using a sieve to prevent soggy cookies. Measure the rhubarb *after* it’s been defrosted and drained to ensure accurate quantities.
• Rolled Oats Choices: While quick-cooking rolled oats provide a chewier, softer texture, you can adapt if you only have old-fashioned (regular) rolled oats. Simply pulse them a few times in a food processor or blender. Be careful not to over-process, or you’ll end up with oat flour, which will drastically change the cookie’s texture. If you opt not to process regular oats, your cookies will still be delicious but will have a noticeably chewier bite.
• Citrus Zest Swap: The orange zest adds a beautiful, bright aroma and flavor. However, if you prefer, you can easily substitute it with lemon zest. Lemon will bring a different but equally delightful tang that pairs wonderfully with rhubarb.
• Spice It Up: Enhance the warm spice profile by adding a pinch of nutmeg, ginger, or even a touch of cardamom to the dry ingredients alongside the cinnamon.
• Add-ins: For extra texture and flavor, consider folding in:
  • ½ cup chopped walnuts or pecans for a nutty crunch.
  • ½ cup white chocolate chips or dark chocolate chunks for a touch of sweetness.
  • A tablespoon of crystallized ginger for a spicy-sweet kick.
• Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free all-purpose baking blend (ensure it contains xanthan gum) and use certified gluten-free oats.

🍽 Essential Kitchen Equipment

Having the right tools can make your baking experience much smoother and more enjoyable. For this rhubarb cookie recipe, you will need a few standard kitchen items:

• An electric mixer: Either a hand mixer or a stand mixer (with the paddle attachment) is essential for creaming the butter and sugars until light and fluffy. This step is crucial for the cookies’ texture.
• A large mixing bowl: For combining the wet ingredients and eventually the entire cookie dough.
• A medium bowl: Perfect for whisking together the dry ingredients before adding them to the wet.
• A wooden spoon or sturdy spatula: Ideal for folding in the oats and delicate rhubarb without overmixing the dough.
• A baking sheet: Essential for baking your cookies. Using multiple sheets can speed up the process if you’re making a large batch.
• A wire cooling rack: Allows air to circulate around the cookies, ensuring they cool evenly and prevent sogginess on the bottom.
• Optional but Recommended: A cookie scoop. While you can use a tablespoon, a cookie scoop ensures uniform cookie size, which leads to even baking. It’s a small investment that makes a big difference in presentation and consistency for any cookie lover!

*Refer to the recipe card below for specific equipment recommendations and links.

🌡️ Storage Tips for Freshness

To keep your Oatmeal Brown Sugar Rhubarb Cookies tasting their best, proper storage is key:

• At Room Temperature: Store baked rhubarb cookies in an airtight container at room temperature for up to 3 days. Placing a slice of bread in the container can sometimes help keep them soft.
• Freezing Baked Cookies: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe sealed container or a ziploc freezer bag, separating layers with parchment paper if stacking. They can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked feel.
• Freezing Cookie Dough: You can also freeze portions of unbaked cookie dough. Scoop the dough onto a parchment-lined baking sheet, then freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

👪 Yield & Serving Adjustments

This rhubarb cookies recipe yields approximately 30 delicious cookies, making it perfect for sharing with family and friends or stocking up your cookie jar. If you need to adjust the quantity, you can easily half, double, or even triple the recipe. Simply click on the blue serving number in the recipe card below and select your desired number of servings. The ingredient quantities will automatically adjust to your selection.

🦺 Important Food Safety Tips

Ensuring food safety in the kitchen is paramount, especially when baking with ingredients like raw eggs. Please keep the following guidelines in mind:

• Prevent Cross-Contamination: Always use separate utensils for raw ingredients (like eggs) and cooked food to avoid cross-contamination.
• Handwashing: Wash your hands thoroughly with soap and warm water after handling raw eggs or any raw ingredients.
• Raw Dough: Resist the temptation to eat raw cookie dough! It contains raw egg, which carries a risk of salmonella. If you crave edible cookie dough, try my specially formulated oatmeal raisin edible cookie dough.
• Temperature Control: Do not leave ingredients or prepared food sitting out at room temperature for extended periods, especially those containing dairy or eggs.
• Ventilation: Always ensure good ventilation when using a gas stove to prevent the buildup of harmful fumes.
• Supervision: Never leave cooking food unattended.
• For more comprehensive food safety information, consult resources like USDA.gov.

❔ Frequently Asked Questions About Rhubarb Cookies

Whether you’re working with fresh, vibrant rhubarb from your spring harvest or utilizing frozen rhubarb from your stash, these flavorful oatmeal cookies are the perfect way to enjoy this unique ingredient. You’ll adore the harmonious blend of tart rhubarb, wholesome oats, sweet brown sugar, and a delicate hint of orange in this incredibly easy-to-follow recipe. Enjoy a taste of homemade comfort!

📋 Oatmeal Brown Sugar Rhubarb Cookies Recipe

These Oatmeal Brown Sugar Rhubarb Cookies are a delicious and simple drop cookie, bursting with cinnamon, brown sugar, and orange flavors, and studded with bright pink bits of rhubarb! You can make them with either fresh or frozen rhubarb.

5 from 2 votes

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Course:
Dessert, Snack

Cuisine:
American, Canadian, North American

Special Diet:
Vegetarian

Servings:

30
cookies

Calories:

105
kcal

Author:

Terri Gilson

Prep Time:

10 minutes
minutes

Cook Time:

20 minutes
minutes

Total Time:

30 minutes
minutes

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Equipment

• 
  ▢
  
  

  baking sheet

• 
  ▢
  
  

  mixing bowl

• 
  ▢
  
  

  electric mixer

• 
  ▢
  
  

  cooking rack

• 
  ▢
  
  

  cookie scoop

Ingredients

• 
  ▢
  
  
  ½
  cup
  unsalted butter

• 
  ▢
  
  
  ½
  cup
  white sugar

• 
  ▢
  
  
  1
  teaspoon
  cinnamon

• 
  ▢
  
  
  1
  teaspoon
  orange zest

• 
  ▢
  
  
  ½
  cup
  brown sugar

• 
  ▢
  
  
  1
  teaspoon
  vanilla extract

• 
  ▢
  
  
  1
  large egg

• 
  ▢
  
  
  2
  cups
  all -purpose flour
  * If you are using fresh rhubarb you may need a little less flour. Start off with 1 ¾ cups and add a little more as needed until you get the texture of cookie dough, as shown in photo

• 
  ▢
  
  
  ½
  teaspoon
  baking soda

• 
  ▢
  
  
  1 ¾
  cups
  quick cooking rolled oats
  (quick oats)

• 
  ▢
  
  
  1
  cup
  chopped rhubarb

Garnish (optional)

• 
  ▢
  
  
  additional orange zest

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/ 175 degrees C. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
• Combine butter, sugars, egg, and vanilla extract in a large bowl.
• Using an electric mixer, beat until light and fluffy.
• Whisk together the flour, cinnamon and baking soda.
• Add flour mixture to bowl with butter/sugar mixture and beat with electric mixer until combined.
• Add the rolled oats, rhubarb and orange zest.
• Mix thoroughly until it forms a cookie dough.
• Drop by heaping tablespoonfuls onto parchment paper lined cookie sheets.
• Continue to place the cookie dough in heaping tablespoons onto parchment-covered baking sheets.
• Bake at 350 degrees F/ 175 degrees C for about 18 minutes.
• They should be lightly browned on bottom.
• Cool for 3 minutes, then move to a wire rack to cool for an additional 3-5 minutes or until set.

  *Add a little orange zest to the tops of the cookies, if desired

Notes

*Please see post contents for important recipe information, substitutions and tips!

 

Nutrition

Serving:
1
cookie

|

Calories:
105
kcal
(5%)

|

Carbohydrates:
17
g
(6%)

|

Protein:
2
g
(4%)

|

Fat:
4
g
(6%)

|

Saturated Fat:
2
g
(13%)

|

Polyunsaturated Fat:
0.3
g

|

Monounsaturated Fat:
1
g

|

Trans Fat:
0.1
g

|

Cholesterol:
14
mg
(5%)

|

Sodium:
22
mg
(1%)

|

Potassium:
46
mg
(1%)

|

Fiber:
1
g
(4%)

|

Sugar:
7
g
(8%)

|

Vitamin A:
107
IU
(2%)

|

Vitamin C:
0.4
mg

|

Calcium:
13
mg
(1%)

|

Iron:
1
mg
(6%)

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➕ Discover More Delicious Rhubarb Recipes!

If you loved these cookies, you’re in for a treat! Rhubarb offers such a unique flavor profile that makes it a fantastic ingredient for all sorts of baked goods and desserts. Explore some of our other favorite rhubarb recipes: