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Strawberry Rhubarb Oat Crisp Cookies

Sweet Strawberry Rhubarb Oat Crisp Cookies That Wow Every Bite

Delight in these Strawberry Rhubarb Oat Crisp Cookies that blend tart rhubarb with sweet strawberries for a chewy and crisp treat.
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Prep Time 1 hour 30 minutes
Cook Time 22 minutes
Chilling Time 1 hour
Total Time 3 hours 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macerated Rhubarb
  • 0.5 cup diced rhubarb adds tartness and moisture to the cookies
For the Strawberry-Rhubarb Jam
  • 1 cup fresh strawberries, quartered brings sweetness and flavor
  • 1 cup diced rhubarb provides additional tartness
  • 0.5 cup granulated sugar sweetens the jam
  • 0.25 tsp kosher salt enhances the flavor
  • 1 tsp lemon juice adds acidity to balance sweetness
  • 1.5 tsp cornstarch acts as a thickening agent
  • 1.5 tsp cold water to mix with cornstarch
  • 0.5 tsp vanilla extract enhances flavor
For the Oat Cookie Dough
  • 1.75 sticks unsalted butter, melted the fat base for richness
  • 1.25 cups light brown sugar, packed adds sweetness and moisture
  • 0.25 cup granulated sugar provides additional sweetness
  • 1 tbsp lemon zest brightens the flavor
  • 2 large egg yolks binds the dough together
  • 2 tsp vanilla extract adds depth to the flavor
  • 2 cups all-purpose flour gives structure to the cookies
  • 0.5 cup old-fashioned rolled oats contributes texture and chewiness
  • 0.5 tsp baking powder a leavening agent for a lighter texture
  • 0.5 tsp baking soda works alongside baking powder for rise
  • 1 tsp kosher salt enhances flavor
For the Optional Strawberry-Rhubarb Glaze
  • rhubarb syrup reserved from macerated rhubarb
  • 1-2 tsp milk helps adjust the glaze consistency
  • as needed cups powdered sugar adds sweetness for the glaze
  • if desired freeze-dried strawberry powder enhances flavor and color

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking Sheets
  • Parchment paper
  • Whisk
  • Cookie Scoop

Method
 

Step‑by‑Step Instructions
  1. Prepare the Macerated Rhubarb: Dice ½ cup of rhubarb and place it in a bowl. Toss with 1 tablespoon granulated sugar and let sit for 1 hour. Drain and pat dry.
  2. Make the Strawberry Rhubarb Jam: In a saucepan, combine strawberries, diced rhubarb, granulated sugar, kosher salt, and lemon juice. Cook over medium heat for 12-15 minutes until thick. Stir in cornstarch slurry and cook for 2 more minutes. Let cool.
  3. Chill the Cookie Dough: In a bowl, whisk melted butter, light brown sugar, and granulated sugar. Add lemon zest, egg yolks, and vanilla extract. Gradually fold in flour, oats, baking powder, baking soda, and kosher salt. Incorporate the macerated rhubarb and jam. Chill for 1 hour.
  4. Bake the Cookies: Preheat oven to 350°F (175°C). Scoop dough onto prepared baking sheets and bake for 20-22 minutes until edges are golden. Cool on a wire rack for 1 hour.
  5. Prepare Optional Glaze: Whisk reserved rhubarb syrup with milk and powdered sugar until desired consistency is reached. Optionally add freeze-dried strawberry powder. Drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Allow cookies to cool for an hour for perfect texture. Use fresh ingredients for best flavor. Adjust sweetness of the jam as needed.

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