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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  • 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
  • 4 ounces cream cheese
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 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.
  • 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
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (0)
jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"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."
bam User
Rating of 5 out of 5.0 stars
Reviewed By
"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!"
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