YIELD: 4-5 dozen
PREP TIME:
BAKE TIME: 12-14 mins

Ingredients

1/2 cup (125 mL) butter

3/4 cup (180 mL) brown sugar

1/2 cup (125 mL) sugar

2 eggs

1 1/2 tsp. (7 mL) vanilla

1 3/4 cups (430 mL)  ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR

2 tsp. (10 mL) cinnamon

3/4 tsp. (4 mL) nutmeg

1 tsp. (5 mL) baking soda

1 tsp. (5 mL) salt

2 cups (500 mL) ROGERS LARGE FLAKE OATS

3 cups (750 mL) rhubarb, very finely diced

1 cup (250 mL) white chocolate chips

3/4 cup (180 mL) walnuts, chopped, optional

Directions

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Preheat oven to 375⁰F (190⁰C).

Cream the butter and sugar until fluffy. Add eggs until mixed, then add vanilla.

Stir flour, cinnamon, nutmeg, baking soda, salt and oats together. Add to creamed mixture.   Fold in rhubarb, chocolate chips and walnuts (dough will be thick).

Shape dough into 1 1/2″ balls and flatten onto prepared cookie sheets.

Bake 12-14 minutes.

Yield: 4-5 dozen large cookies

*This cookie freezes well.

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