Rhubarb Cookies! One Adjective Needed: Amazing!

Rhubarb is used in pies, muffins, breads, cakes, and a ton of desserts. Okay, I also use it in salsa. But never, never, have I tried it in cookies. Rhubarb cookies intrigued me as soon as the thought entered my food brain and I played with different ingredients until I had a counter full of ‘duds’. My hens were ecstatic with my trials. My final recipe results in a soft cookie that I frost with a standard cream cheese frosting. The cookie itself rises nicely. The first bites give you a hint of sweetness and as you chew the savory rhubarb hits your palate. I love these unfrosted, but they are good frosted too. My ingredients include oatmeal and ground flax-seed. No flax-seed? Use a coffee grinder and grind up extra oats to make two tablespoon of ground oatmeal, or substitute with oat bran or wheat germ. It does make a difference, as I found out so don’t omit the two tablespoons of ground something. Hmmm, ground almonds would be good. The recipe makes four dozen cookies. They freeze well too. I just love a cookie that isn’t full of traditional chocolate chips, nuts, or raisins. We all need to broaden our horizons in the cookie world! Rhubarb Cookies is your ticket!
1 cup, or two sticks unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 cup small diced rhubarb
1 1/4 cup oats
2 cups all-purpose flour
2 tablespoons ground flax-seed (See description above for good substitutions.)
In a large bowl cream together the butter and sugars until smooth and creamy. Add the eggs and beat until slightly fluffy. Stir in the salt and. Asking soda. Add the vanilla, oats, and flax-seed. Mix until all the oats are incorporated into the batter. Add the flour a bit at a time until mixed well. Stir in the rhubarb and is well. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop cookie dough by large tablespoons about 2 inches apart. Bake 12 minutes. Remove to cooling rack. Once cooled frost with a small bit of cream cheese frosting, or your favorite white frosting. Store in a container with the lid partially open. Thus makes 4 dozen cookies.