Whole Grain Oat Rhubarb Cookies

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My husband and I have oodles of rhubarb this time of year. We were in the mood for some cookies. I adapted this recipe from the TOH website to cut down on the saturated fat.

Yields 32 cookies using a size 60 scoop. Preheat oven to 350 and bake for 13 minutes.

Ingredients :
3/4 cup raw sugar
1/2 canola oil
1/2 tsp pure vanilla extract
1 egg or 2 egg whites or 1/4 cup egg substitute
1/2 cup white chocolate chips
1/2 cup dried cranberries
3/4 cup fresh rhubarb (patted dry)
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground Vietnamese cinnamon
A pinch of nutmeg
1 1/4 cup 100% old fashioned oats
3/4 cup whole wheat pastry flour

Directions:
Line half sheet pans with parchment paper and preheat oven to 350 degrees.

In a large bowl mix canola oil, and sugar together well. Than add egg and vanilla together whisk to incorporate.

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In a medium bowl whisk together flour, oats, salt, baking soda, cinnamon, and a pinch of nutmeg.

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Whisk to incorporate all dry ingredients together well. Add the dry ingredients into the wet.

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Mix with spatula to incorporate.

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Add chopped rhubarb, cranberries and white chips fold into cookie batter.

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Use a number 60 scoop to measure out into perfect size cookies. Please keep in mind they are very wet and may want to fall apart but will bake just fine.

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Bake for 12 to 13 minutes. The rhubarb makes these pretty moist. I let them sit on the pan for about a minute before letting the cool off on wire rack.

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Once the cookies are cooled if you wish drizzle them with some melted white chocolate for a special touch.

Place 2/3 cup white chocolate in microwave keep heating by 30 second sections until melted. Place in a squeeze bottle and make zig zag marking!

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Enjoy!