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Rhubarb Cranberry Cookies



In a large mixing bowl, cream the butter and sugars.
Beat in eggs and vanilla.
Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture.
Stir in the oats, rhubarb, chips and cranberries.
Drop by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets.
Bake at 350 for 10-12 minutes or until set.
Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate; stir until smooth.
Drizzle over cookies; let stand until set.
Store in an airtight container.