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Frosted Rhubarb Oatmeal Cookies - Recipe

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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Frosted Rhubarb Oatmeal Cookies Recipe
  • 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.
Servings: 60
-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