Rhubarb Butterscotch Cookies!

Yes you read that title correctly! Playing around in the kitchen this weekend and after a few tries this combination is winning for a sweet treat-give them a try.

Rhubarb Butterscotch Oatmeal Cookies

Always love experimenting in my kitchen and I had not had the combination of butterscotch and

rhubarb-guess what-it is sweet and delicious! Give these soft cookies a try, I’m sure you won’t regret it.

Be sure to store them in the refrigerator or freezer for a longer storage life.

 

½ cup (125 mL) unsalted butter, softened

¾ cup (175 mL) packed brown sugar

1 tsp (5 mL) vanilla

1 large egg

1 ½ cups (375 mL) all-purpose flour

½ cup (125 mL) quick cooking oats

½ tsp (2 mL) baking soda

¼ tsp (1 mL) each baking powder and salt

¾ cup (175 mL) diced rhubarb

¼ cup (60 mL) butterscotch chips

 

In a large bowl, using an electric hand mixer, beat butter and sugar until fluffy. Beat in vanilla.

Beat in egg until well combined.

 

In a bowl, whisk together flour, oats, baking soda, baking powder and salt. Add to butter mixture

and stir until almost combined. Stir in rhubarb and butterscotch chips until well distributed

 

Scoop about 2 tbsp (30 mL) into a mound onto parchment paper lined baking sheet and repeat

with remaining dough about 2 inches (5 cm) apart. Bake in 350°F (180°C) for 10 to 12 minutes

or until golden. Let cool slightly before enjoying.

Makes about 20 cookies.

 

Tip: A light dusting of icing sugar over top when they are cool adds a special finishing touch!