Rhubarb Cranberry Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 70 |
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Elaine Scott from Lafayette, Indiana submitted this sweet 'n' tangy treat. I like the sudden hit of sweetness when you bite into the white chocolate. It really complements the tart flavor from the rhubarb and cranberries. Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
2-1/2 cups old-fashioned oats |
1-1/2 cups diced frozen rhubarb |
1 cup vanilla or white chips |
1 cup dried cranberries |
4 ounces white baking chocolate, chopped |
Directions:
1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries.
2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
3. In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
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