Rhubarb is an unusual ingredient for cookies but they taste incredible. Crisp on the outside and chewy in the middle.
Chop the rhubarb into fine dice and add the oats and chocolate chips. Blend together and set aside.
Pre-heat your oven to 170ºC, gas mark 5.
In a mixing bowl, blend the demerara sugar, caster sugar, eggs, softened butter and vanilla essence together.
In a separate bowl mix the flour, baking powder, salt, cinnamon and nutmeg. Add this to the creamed mixture.
Finally, add the rhubarb, oats and chocolate chips.
On a tray lined with greaseproof paper, spoon out heaped tablespoonfuls of the mixture on to the tray, leaving a 1cm space between each.
Place on the middle shelf of your oven for 15 minutes. Remove and cool for 5 minutes before serving.
Ingredients
Directions
Chop the rhubarb into fine dice and add the oats and chocolate chips. Blend together and set aside.
Pre-heat your oven to 170ºC, gas mark 5.
In a mixing bowl, blend the demerara sugar, caster sugar, eggs, softened butter and vanilla essence together.
In a separate bowl mix the flour, baking powder, salt, cinnamon and nutmeg. Add this to the creamed mixture.
Finally, add the rhubarb, oats and chocolate chips.
On a tray lined with greaseproof paper, spoon out heaped tablespoonfuls of the mixture on to the tray, leaving a 1cm space between each.
Place on the middle shelf of your oven for 15 minutes. Remove and cool for 5 minutes before serving.