Rhubarb oat cookies
- Rill
- Mar 23
- 4 min read
This is my absolute favourite biscuit/cookie recipe and if you don't like it, well then I'm not sure we can be friends.
Fresh rhubarb is seasonal so I grab it when I can and really look forward to these beauties. I usually divide the batch of batter (see below) because they are best on the same day. They will keep in a biscuit tin, but they tend to go quite soft and I like them on the crispy side. You can re-crisp them in the oven, but I usually put half the batter into the fridge or freezer, (depending on how long I think I can wait for the next batch....)
Ingredients
90g rhubarb (1 or 2 sticks)
120g butter (I always use salted, but hey - you do you)
120g brown sugar
1 medium egg
120g oats (steel cut or rolled - just not instant)
120g plain flour
1/2 tsp baking powder
60g white chocolate chips (I usually chop up a slab of baking chocolate - it's cheaper)
Don't ask me how many calories are in each cookie because honestly I don't want to know.
Pre-heat the oven to Gas Mark 6/200°C/400°F
Method
Weigh out the butter and brown sugar into a mixing bowl. "Cream" them together until they form a gritty paste. Basically what you're doing is smushing the butter down with the back of a wooden spoon and mixing the sugar in at the same time. You may burn a few calories during this process depending on how soft the butter is.
Crack the egg into the bowl and mix it in with the butter and sugar. This can be more time-consuming than you think and you may have to utilise a metal spoon to get the goo off the back of the wooden spoon or even resort to a whisk or (gasp) food processor. I just can't be arsed with a mixer so I kick it old school.
Weigh out and dump in the oats, flour and baking soda. I usually sprinkle the baking powder in by tapping the measuring spoon over the bowl - this helps to distribute it better (ooh, aren't I fancy?). You will almost certainly need a metal spoon at the point to keep scraping the dough off the wooden spoon and make sure it all gets mixed in. I would stay away from a whisk, though. That's just madness.
Here comes the fun part. Cut up and add the rhubarb. I usually slice it down the middle and then chop along the length of it. You want the pieces to be quite small so you have a chance of getting them incorporated into the cookie dough.
MORE FUN! It's time to chop up the white chocolate slab if you're a tight arse like me. If you have chips or chunks ready-made, then go ahead and chuck 'em in. If you've gone for the slab, I like to cut it into fairly decent chunks, but again, you've got to make the buggers stay inside the dough, so don't leave 'em too gigantic.
You might want to have a stretch before you tackle this part.....add the chocolate chunks and rhubarb to the batter. It's going to take some elbow grease so take it slowly and if the worst comes to the worst do what my step-son's girlfriend does and just use your hands. At the end of the process it should look something like the photo, but remember you can also shove any stray rhubarb and chocolate in when you ball it up (see below).
Using the metal spoon you probably had to grab to force the dough into submission, scoop out spoonfuls of dough and roll them into roughly golf ball-sized lumps, remembering to pick up any stray rhubarb or chocolate chunks as you go.
Place your dough balls on a baking tray covered in baking paper. Space them out because they will spread a bit. I only used half the dough here. Mainly so I didn't have to cook two batches but also so I could keep the rest for myself. BRUHAHAHAHAHAHA
I saved the other half of my dough in some Tupperware in the fridge. Let's see if it lasts until tomorrow.......
Pop them into the oven for between 12 and 18 minutes - it really depends on your oven so I don't want to be too prescriptive on this. Use your sense of smell as well as how they look. They are done when they have browned and are slightly crispy on top.
Look - I know you want to shove them right in your facehole, but honestly they're better when they've cooled and crisped up a bit more. Trust me on this. Put them on a rack and go and think about something else for a bit.
Did you wait at least 15 minutes? Well done. Now it is time to shove them in your facehole.
I hope you enjoy this recipe! Please feel free to share this page with all of your friends and to all of your socials. Everyone deserves these biscuits.
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