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Rhubarb Cranberry Cookies

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“Sweet 'n' tangy! From Taste of Home by Elaine Scott.”
READY IN:
40mins
YIELD:
5.5 dozen cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

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