 | | Directions | COOKIES:
- Cream the butter, brown sugar, and white sugar together; beat in the eggs and vanilla.
- Combine the flour, baking soda, salt, and cinnamon.
- Whisk the dry ingredients together and then gradually mix into the creamed mixture.
- Add the oats, vanilla chips, dried cranberries and rhubarb; stir until well mixed.
- Spray the cookie sheets before placing cookie dough on them. Drop cookie dough by a tablespoonful approximately 2 inches apart on the sprayed cookie sheets. Be sure to spray cookie sheets before each batch.
- Bake in an oven preheated to 350 degrees F. for 10 to 15 minutes or until set and golden brown in color.
- Remove from cookie sheets and place on a wire rack to cool.
FROSTING:
- Beat the cream cheese, butter & vanilla in a mixing bowl until smooth.
- Gradually add in the powdered sugar; mix until smooth. If frosting is too thin, add a little more powdered sugar until it is a spreadable thickness.
- Spread the frosting on the cooled cookies. Store the cookies in an airtight container.
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Servings: 60
|  | | Ingredients | | - | | COOKIES: |
| - | | 1 cup butter or margarine |
| - | | 1 cup brown sugar |
| - | | 1/2 cup white sugar |
| - | | 2 eggs |
| - | | 1 teaspoon vanilla |
| - | | 2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon cinnamon |
| - | | 2 1/2 cups old-fashioned oats |
| - | | 1 cup vanilla chips |
| - | | 1 cup dried cranberries |
| - | | 1 1/2 cups chopped rhubarb |
| - | | FROSTING: |
| - | | 4 ounces cream cheese |
| - | | 1 tablespoon butter or margarine |
| - | | 1 teaspoon vanilla |
| - | | 3 cups powdered sugar |
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