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 p...
