Frosted Rhubarb Oatmeal Cookies Recipe

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Frosted oatmeal cookies full of surprises . . . rhubarb, dried cranberries, and vanilla chips. Everyone will love the combination of sweet and tangy flavors, along with the slightly chewy texture.

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Servings:

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

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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Frosted Rhubarb Oatmeal Cookies Recipe Reviews

frosted rhubarb oatmeal cookies

Average of 5.00 out of 5 stars

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Reviewed By jwc

"These were really good! A co-worker brought them in to work and everyone wanted the recipe. I liked the cranberries with the rhubarb. I will go a little easier on the frosting since the cookie was so tasty, didn't need so much sweet frosting."

Reviewed By bam

"I am glad I still had rhubarb coming in so I got a chance to make these cookies. We really like the mixture of flavor and texture in these cookies. Each bite gives you a little different flavor. This is definitely a recipe to keep!"