“Pon de Rhubarb” Oatmeal White Chocolate Cookies

Posted bycourtneyclemmonsPosted inRecipesTags:

If you know me in real life, you know I love Rihanna. And since “Pon De Replay” was Rihanna’s first single, I thought it was only fitting to name my first recipe on Home Court Bakes after the iconic song. So here are my Pon de Rhubarb Oatmeal White Chocolate Cookies.  

These cookies are sweet, tart, gooey and oh so delicious! I’ve made them a few times and haven’t been able to get them to rise any higher (I usually like a fluffier cookie), but I don’t even care because they taste amazing.

I hope you enjoy these cookies!

XX,
Coco

Prep time: 40 minutes (including chill time)
Cook time: 20 minutes (per batch)
Total time: 1 hour and 20 minutes
Yields:

Ingredients:

  • ½ cup unsalted butter at room temperature
  • ¾ cup dark brown sugar 
  • ¼ cup granulated sugar 
  • 1 egg
  • 2 tsp. vanilla extract 
  • 1 Tbsp. molasses
  • 1 ⅔ cup old-fashioned rolled oats 
  • 1 cup all-purpose flour
  • ½ tsp cinnamon 
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup chopped white chocolate chunks 
  • ¾ cup diced rhubarb (fresh or frozen)

Instructions:

  • Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until smooth. Add the egg and mix on high until combined (about 1 minute). Add vanilla extract and molasses and mix on high until combined (about 1 more minute).
  • In a separate bowl, toss the oats, flour, cinnamon, baking soda and salt together. Slowly add the dry ingredients to the wet ingredients and mix on low just until combined (about 30-45 seconds). Add the white chocolate chunks and rhubarb and mix by hand just until combined. If you used frozen rhubarb, the dough may seem a bit wet. This is OK (from what I can tell!).
  • Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 25-30 minutes.
  • Preheat the oven to 375° F. Place on a baking sheet(s) a few inches apart and bake for 20 minutes (or until the sides start to brown and center is no longer gooey).
  • Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy!

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