Ingredients

• 2 cups uncooked rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons ground ginger
• 0.13 teaspoons ground nutmeg
• 1 cup salted butter , softened
• 1.25 cups white sugar
• 2 large eggs
• 1.5 cups chopped fresh rhubarb
• 0.5 cups minced crystallized ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.
3. 3 Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated.
4. 4 On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.
5. 5 Stir in rhubarb and crystallized ginger.
6. 6 Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
8. 8 Scoop dough (about 1 ½ tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.
9. 9 Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.
10. 10 Remove from oven and let cool briefly on baking sheets.
11. 11 Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.

Nutrition per serving