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Rhubarb Drop Cookies

Rhubarb Drop Cookies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Rachel

Rachel

This is a cookie that will please everyone, young and old. They have a very nice look to them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  3. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

palmerandallan
18

palmerandallan

6/10/2010

This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it in the flour mixture before mixing with the wet ingredients. Do yourself a favour double the recipe I wish I had as I am going to have to make it again tomorrow night. Thanks... going onto the favourite list.

tamararoxanne
11

tamararoxanne

7/2/2010

Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar. Also increased rhubarb to 2 cups because that's what I had. I did not use raisins or nuts just 2 1/2 tbs of flax seeds, same amounts of everything else. Baked for 10 minutes, these were amazing, I will make them again and again they really showcase the rhubarb-I enjoyed that!

redfisher80
9

redfisher80

10/27/2010

I recommend chopping the rhubarb into as small pieces as you can. I blended half the amount of rhubarb to get the taste throughout the cookie, then the other half was chopped small.

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