recipe oatmeal rhubarb cookies

In a large bowl, cream shortening and brown sugar until light and fluffy. Stir in the oats, rhubarb, chips and cranberries. "These were really good! Lovely recipe. The cookies are ready when they are golden brown and the edges of the cookies are nice and crispy. 1 12 cups rolled oats 1 cup brown sugar, packed 14 teaspoon salt 1 12 cups flour 1 cup shortening 14 teaspoon vanilla Filling 3 cups chopped rhubarb 1 12 cups sugar 2 tablespoons cornstarch 14 cup water 1 teaspoon vanilla Shop Recipe Powered by directions Crust: Combine all ingredients until crumbly. They can also be frozen for about 6 months if stored correctly. See! 9-12 minutes, depending on your oven. Get 4 Weeks of Farm and Dairy Home DeliveredSign Up for your FREE Trial, Submitted by Debbie Wheeler of Madison, Oh. Do you think I could substitute both? Maybe your cookies were bigger than mine. When I first heard of rhubarb cookies, I was a bit skeptical, but if you are an old-fashioned oatmeal cookie fan, you will love these rhubarb cookies. Each bite gives you a little different flavor. I wondering if the problem is that I said I pureed the rhubarb and maybe its more like really finely chopped. Using a 1 Tablespoon size cookie scoop drop cookies on a greased baking sheet. Stir the dry ingredients into the wet. They also turned out very dense, but this is probably due to flour being different in a lot of countries. //

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