Rhubarb Cookies

Gather all your ingredients. (5 minutes)

In a food processor, pulse the rolled oats until they are partially broken down, creating a mix of smaller crumbs and larger pieces. Aim for 8-10 pulses. Transfer the pulsed oats to a large mixing bowl and combine with the flour, baking soda, ground ginger, and ground nutmeg. (10 minutes)

In a separate bowl, using an electric mixer on medium-high speed, cream together the softened butter and sugar until the mixture is light and fluffy. This should take approximately 3 minutes. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (5 minutes)

Gradually add the oat mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. (2 minutes)

Gently fold in the chopped fresh rhubarb and minced crystallized ginger until evenly distributed throughout the dough. (3 minutes)

Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to allow the flavors to meld and the dough to firm up. (30 minutes)

Preheat your oven to 350 degrees F (175 degrees C). Line three large baking sheets with parchment paper to prevent sticking. (5 minutes)

Using a cookie scoop or spoon, drop rounded tablespoons (about 1 ½ tablespoons per cookie) of dough onto the prepared baking sheets, leaving approximately 2 inches between each cookie to allow for spreading. (10 minutes)

Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms and edges are golden brown. The centers may still appear slightly soft. (15 minutes)

Remove the baking sheets from the oven and let the cookies cool briefly on the sheets for a few minutes to firm up slightly. (5 minutes)

Transfer the cookies to a wire rack to cool completely. They will continue to firm up as they cool. Enjoy! (30 minutes)