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# Brown Sugar Rhubarb Cookies Alright, cookie lovers—get ready to meet your next baking obsession. These **Brown Sugar Rhubarb Cookies** are like a cozy, tangy-sweet hug in every bite. Imagine the deep caramel notes of brown sugar melting into soft, golden dough, then boom—a little burst of tart rhubarb sneaks in to keep things exciting. It’s unexpected, it’s delightful, and trust me, it totally works. These cookies are perfect when you want to bake something a little different but still incredibly comforting. They’re chewy, buttery, and slightly crisp on the edges—basically everything you want in a cookie, with a twist that makes people go, “Whoa, what *is* that?!” Serve them up with tea, gift them to a friend, or just sneak a few for yourself. No judgment here. # Why You’ll Love Brown Sugar Rhubarb Cookies This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking on a cozy weekend, sharing with loved ones, or simply treating yourself after a long day, these cookies are here to sweeten life. Here’s why they’re a favorite: **Versatile:** Perfect as a midday snack, an after-dinner treat, or something a little different for a cookie swap. **Budget-Friendly:** Rhubarb is inexpensive when in season, and the rest of the ingredients are pantry staples. **Quick and Easy:** No complicated steps, no chilling—just mix, bake, and devour. **Customizable:** Add white chocolate chips, nuts, or even a sprinkle of cinnamon for your own signature touch. **Crowd-Pleasing:** They’re chewy, sweet, tart, and totally addictive. One bite and people will be asking for the recipe. ### Ingredients in Brown Sugar Rhubarb Cookies These cookies come together with simple ingredients, but the flavor is anything but basic. **Brown Sugar:** The rich, molasses-y base that gives the cookies their soft texture and deep, cozy sweetness. **Butter:** Because butter makes everything better. It brings the richness and helps those perfect golden edges form. **Egg:** Binds everything together and adds just the right amount of moisture. **Vanilla Extract:** A little aromatic lift that enhances all the other flavors. **Flour:** The structure of the cookie. All-purpose flour works great here. **Baking Soda:** Gives the cookies just a bit of rise and helps with that soft center. **Salt:** A pinch goes a long way to balance the sweetness. **Fresh Rhubarb:** The star of the show. Tart, juicy, and a total surprise in the best way. It cuts through the sweetness and adds a pop of color and zing. ### Instructions Let’s dive into the steps to create this flavorful masterpiece: **Preheat Your Equipment:** Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. **Combine Ingredients:** In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth and fully incorporated. **Add Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until a dough forms. **Fold in Rhubarb:** Gently fold in the chopped rhubarb pieces, making sure they’re evenly distributed throughout the dough. **Prepare Your Cooking Vessel:** Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. **Cook to Perfection:** Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Don’t overbake—these cookies are best with a slightly soft middle. **Finishing Touches:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up just right. **Serve and Enjoy:** Enjoy warm or at room temperature with a cup of coffee or cold milk. You earned this moment. **Nutrition Facts:** Servings: 18 cookies Calories per serving: \~150–170 (depending on size and mix-ins) (Note: these are approximate values) **Preparation Time** Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes # How to Serve Brown Sugar Rhubarb Cookies This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience: Serve them slightly warm with a scoop of vanilla ice cream for a rhubarb cookie sundae. Pack them into lunchboxes, take them on a picnic, or stack them up on a pretty plate for a tea party treat. They also freeze beautifully, so save a few for a rainy day snack! # Additional Tips Here are some extra tips to help you get the most out of this recipe: – If your rhubarb is extra tart, toss it with a tiny bit of sugar before mixing it into the dough. – Don’t overmix the dough once you add the flour—this helps keep the cookies tender. – Use room temperature butter for easy creaming. – Want crispier edges? Let them bake a minute or two longer. – Want to make them even fancier? Drizzle cooled cookies with a simple vanilla glaze. # FAQ’s **1. Can I use frozen rhubarb?** Yes, just thaw and drain it well before adding to the dough to avoid excess moisture. **2. Do I need to peel rhubarb?** Nope! Just trim the ends and give it a good rinse. **3. Can I add other fruits?** Sure—chopped strawberries or apples pair beautifully with rhubarb. **4. How long do these cookies stay fresh?** They’re best within 3 days, but you can store them in an airtight container for up to 5. **5. Can I freeze the dough?** Absolutely! Scoop into balls and freeze. Bake straight from the freezer—just add a minute or two to the baking time. **6. What kind of brown sugar should I use?** Light or dark brown sugar both work. Dark gives a deeper, more caramel-y flavor. **7. Can I make these gluten-free?** Yes, just use a 1:1 gluten-free baking flour substitute. **8. Are these cookies soft or crispy?** They’re soft and chewy with slightly crisp edges—the perfect balance! **9. Can I reduce the sugar?** A little, yes—but the brown sugar also affects texture, so don’t cut it down too much. **10. Do I need to chill the dough?** Nope, not required! But if you want thicker cookies, a 30-minute chill helps. # CONCLUSION There’s something undeniably special about **Brown Sugar Rhubarb Cookies**. They’re the kind of treat that surprises you in the best way—comforting yet fresh, simple yet a little sophisticated. Whether you’re a rhubarb fan or just looking to shake up your cookie routine, these little gems are worth every bite. So grab your mixing bowl and let’s bake something memorable.

Laura Bush’s Cowboy Cookies

  • Author: Charlotte
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Laura Bush’s Cowboy Cookies are a delicious, hearty treat filled with oats, chocolate chips, and pecans. These cookies are big, chewy, and packed with flavor—perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the oats, chocolate chips, pecans, and coconut (if using).
  7. Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier texture, underbake the cookies slightly.
  • Store in an airtight container for up to a week, or freeze for longer storage.
  • You can substitute the pecans with walnuts or almonds if preferred.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 18g
  • Sodium: 80mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: cowboy cookies, Laura Bush cookies, oatmeal cookies, chocolate chip cookies, chewy cookies

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Find it online: https://cookandairies.com/laura-bushs-cowboy-cookies/