Savor something sweet for spring with our Iced Rhubarb Oatmeal Cookies!

- Recipes by Chef Steph

INGREDIENTS:

Cookie:

• ¾ cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• ½ teaspoon vanilla
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 ½ cups chopped fresh rhubarb
• 1 ½ cups regular rolled oats

Icing:
• 1 cup powdered sugar
• 2 tablespoons milk or lemon juice
• 1 drop liquid red food coloring (optional)

DIRECTIONS:

1. Preheat oven to 350°F.
2. Line two cookie sheets with parchment paper. 


3. In a large bowl beat butter, brown sugar, egg, and vanilla until smooth. 


4. In a medium bowl combine flour, soda, cinnamon, and salt. Add rhubarb; toss to combine.
5. Stir the flour mixture and oats into the butter mixture. 


6. Bake 15 to 18 minutes until edges brown. Let cool on the cookie sheet for 5 minutes.
7. Transfer to a wire rack to cool. Repeat with the remaining dough. 


8. 
In a small bowl combine powdered sugar and milk; stir until smooth. If desired, add food coloring for a faint pink color. Spread icing on cooled cookies. Makes 16 cookies.