OK, my first batch of these cookies were very tasty but so moist they literally fell apart. But after doing a bit of research, I changed the recipe based on oatmeal cookie recipes I had made in the past. But one thing for sure about these cookies is that they are freaking delicious! The warm spices combined with the tart rhubarb and the sweetness provided by the sugars and white chocolate chips is terrific. But keep in mind, these are still going to be very moist cookies and therefore not the best choice for packing in a container and sending off to family or friends. Oh, they would love the box of crumbs I’m sure, but you would definitely loose points for presentation.

But for an afternoon cookie with coffee or tea or a mid-morning or late-night tasty treat, these cookies fit the bill.

Now I’m not going to tout these as being healthy cookies. They have way too much sugar and white chocolate in them to get away with having even a passing glance at being considered healthy. Even if they are prepared with whole wheat pastry flour, rolled oats, and rhubarb (a vegetable BTW). And don’t forget the walnuts which contain polyunsaturated fats and high amounts of omega-3 fatty acids which studies have shown can help lower LDL (“bad”) cholesterol in particular, but also lower our cholesterol overall. So, these cookies obviously have some redeeming qualities. Besides of course, being yummy.

And it is rhubarb season. There’s always that to consider. And when aren’t oatmeal cookies in vogue? Never!

So, please give this cookie recipe a try. And even if someone in your family professes to hate rhubarb, this could be the recipe that changes their mind. These cookies are just that good.

And as always, peace and love to all. (And for those of you who do not appreciate rhubarb, you have my deepest sympathy!)  

½ c. (1 stick) unsalted butter, room temp.

¾ c. brown sugar

½ c. granulated sugar

2 eggs

1½ tsp. vanilla extract

1¾ c. whole wheat pastry flour

2 tsp. cinnamon

¾ tsp. nutmeg

1 tsp. baking soda

1 tsp. fine sea salt

3 c. old-fashioned rolled oats  

3 c. very finely chopped rhubarb

1½ c. white chocolate chips (I use Callebaut 28% Cacao White Chocolate Callets) 

1½ c. chopped walnuts  

Cream the butter and sugars together until fluffy. Add eggs and vanilla and mix until well combined.

Whisk the flour, cinnamon, nutmeg, baking soda, sea salt, and oats together. Add to butter mixture.

Stir in the finely chopped rhubarb, white chocolate chips, and walnuts. Using a   small ice cream scoop (I use a #40 1½ tablespoon orchid handled ice cream scoop), drop balls of dough close together on a parchment paper lined baking pan that will fit in your refrigerator. Refrigerate for at least 2 hours but overnight is best.

Before baking, place dough balls at least 2-inches apart on a parchment paper lined baking sheet just before popping in the oven.

Bake in a per-heated 375-degree oven for 12-14 minutes. Remove from oven and let cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.

These cookies freeze very well.