Rhubarb Cookies

01Method

1. 1

   Assemble all ingredients on your work surface before starting.

2. 2

   Process the oats in a food processor with 8 to 10 short pulses until broken into smaller pieces, leaving some larger bits intact. Combine with flour, baking soda, ground ginger, and nutmeg in a large bowl.

3. 3

   Using an electric mixer on medium-high speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition.

4. 4

   Switch the mixer to low speed and gradually incorporate the oat mixture into the butter mixture, blending just until combined, about 30 seconds.

5. 5

   Fold in the fresh rhubarb and crystallized ginger by hand until evenly distributed.

6. 6

   Cover the bowl and refrigerate the dough for at least 30 minutes.

7. 7

   Heat the oven to 350°F (175°C) and line three large baking sheets with parchment paper.

8. 8

   Portion the dough onto the prepared sheets using roughly 1½ tablespoons per cookie, spacing them about 2 inches apart.

9. 9

   Bake in batches until the bottoms and sides are golden brown, 12 to 15 minutes.

10. 10

    Allow the cookies to cool briefly on the baking sheet after removing from the oven.

11. 11

    Move the cookies to a wire rack to cool completely, about 30 minutes — they will firm up as they cool. Continue with the remaining dough.