Rhubarb Cranberry Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Sweet 'n' tangy. Ingredients:
1 cup butter, softened |
1 cup brown sugar |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1 1/2 cups 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 white chocolate chips |
1 cup dried cranberries |
4 (1 ounce) white chocolate baking squares |
Directions:
1. In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries.
2. Drop by tablespoonfuls 2 inches 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-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
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