Rhubarb Breakfast Cookies

It’s October and the garden is winding down, which means it’s time to pull up what I can and either use it or preserve it for use over the winter.  And since I’m lazy, preserving basically means chopping it up and freezing it.

In my harvest, I found that I had a lot of rhubarb (not shocking, this is par for the course.)  But what to make?  I’d made some muffins, I’d used some in BBQ sauce, and I had no occasion for pie. 

I did, however, want to make some cookies to send to work with Hubs.  But I didn’t want rhubarb chunks in the cookies, so I decided to take some inspiration from applesauce cookies (here and here) and make a rhubarb sauce for my cookies.

I’ll tell you right now that I was super disappointed when my ruby red rhubarb cooked down to colorless mush (I really wanted pretty pink cookies, but alas).  Thankfully, that colorless mush was tasty nonetheless and these cookies were a huge hit.

While I didn’t set out to make a breakfast cookie, I quickly realized (after hearing feedback from Hubs’ coworkers) that this was the case.  The cookies, stuffed with rhubarb and oats, were super filling and almost meal-like!

Rhubarb Breakfast Cookies

Rhubarb Sauce

3 cups red rhubarb (about 4 large stalks, chopped)

¼ cup water

¼ cup sugar

Cookies

2 cups brown sugar

1 cup butter, softened

1 ½ cups rhubarb sauce

2 eggs

4 cups all purpose flour

2 cups old fashioned oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

½ teaspoon ground ginger

To make the sauce, combine the chopped rhubarb, water, and sugar in a small saucepan over medium heat.  Cook, stirring frequently until the liquid comes to a boil.  Turn to medium-low.  Continue cooking and stirring frequently, for another 5 minutes or until the rhubarb is softened and easily mashes with the stirring spoon.  Set aside to cool to room temperature.

Preheat oven to 375 degrees F and line baking sheet with parchment or silicone mats.

Place the butter and sugar into the bowl of a stand mixer.  Beat until light and fluffy.  Scrape down the sides of the bowl.  Add in the rhubarb sauce and eggs and stir until completely mixed.

Add the flour, oats, baking soda, salt, and spices.  Stir on low until combined.

Use a 2-tablespoon scoop to drop dough, 1-inch apart on the prepared pans.  Bake in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.  Cool on pans for 5 minutes, then move to wire rack to cool completely.

Makes about 5 dozen cookies