Rhubarb White Chocolate Oatmeal Cookies

Course: Dessert, Snack

Cuisine: North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 471kcal

Author: Lord Byron's Kitchen

Rhubarb White Chocolate Oatmeal Cookies are both sweet and tart and completely indulgent too! The flavour combination is created by pairing tart rhubarb with oats, sugar, white chocolate chips, and vanilla pudding mix! These cookies are massively large, soft, chewy, and delicious!

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Ingredients

For the Cookies:

1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons vanilla extract
1 1/2 cups all purpose flour
3 cups quick oats
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons cornstarch
1 package Instant Vanilla Pudding Mix
2 cups white chocolate chips
2 cups rhubarb, finely diced

For the Glaze:

2 cups confectioner's sugar
1 tablespoon milk

Instructions

Preheat oven to 350 degrees F and prepare a baking sheet by lining with a silicone liner or with parchment paper. Set aside.
In a large bowl, beat together the butter, sugar, eggs and vanilla extract. Beat until smooth.
Add the following ingredients in this order: flour, oats, baking soda, salt, cornstarch, and dry vanilla pudding mix. On low speed, beat until the dry ingredients are nearly completely incorporated into the butter mixture.
Stir in the white chocolate chips and rhubarb.
Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 6 cookies per sheet. These cookies are big!
Gently flatten the ball of cookie batter to about 1/2 inch thick. (You can push a few extra white chocolate chips into the tops of the flatten cookie dough if you wish. This step is optional.)
Bake for 15 minutes.
Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
Once the cookies are completely cooled, stir the milk into the confectioner’s sugar until a thin, smooth frosting is formed.
Lay the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping glaze. You can use a fork to drizzle the glaze over the cookies, but I like to transfer the glaze to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the white glaze over the cookies first, followed by the yellow glaze. Once the cookies are glazed, allow them to fully dry before packaging.

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