Farm Store: Hours Today 9 - 6
Dining: Hours Today 10:30-3:00
1/2 C butter, softened
3/4 C brown sugar, firmly packed
1/2 C sugar
2 large eggs
2 tsp pure vanilla extract
1 3/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
3 C old fashioned oats
3 C rhubarb, finely chopped
2 1/2 c salted caramel chocolate chips
This recipe makes over 4 dozen cookies so be prepared to share or cut the recipe in half if you don’t need as many! These cookies are super moist and are pretty low in calories for cookies!
INSTRUCTIONS:
Preheat your oven to 375 degrees. In a large bowl cream together the butter, and white and brown sugars. Then add eggs and vanilla; blend well.
In a separate bowl sift together and blend well your flour, baking soda, cinnamon, nutmeg and salt. Now add to your wet ingredients and blend till smooth.
The best way to chop your rhubarb is to run it through your food processor so you get small pieces. Do quick pulses with your processor to make small pieces- you don’t want it to turn into mush! Once the rhubarb is ready you can add in your 3 cups of oatmeal and rhubarb and stir until well combined. Then, add your chocolate chips and stir well.
Grease your cookie sheet and use a large spoon to size your cookies. Cook for approximately 11 minutes being careful not to overcook them!
This recipe has been modified from justapinch.com
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Closed Sundays
