Cookies with oat flakes, rhubarb and white chocolate

My garden is full of rhubarb, so I have to come up with new ides, how use these rhubarb. I took the inspiration from this recipe on cookies with ginger and white chocolate, replacing the ginger with freshly picked rhubarb, while maintaining the white chocolate.

Rhubarb and white chocolate is a fantastic classic combination, where the fresh fruitiness goes hand in hand with the sweetness of white chocolate.

Consider to make an extra portion, which you can use a very personalised hostess gift, so a dear person of yours can bake their own home-made cookies. You can easily freeze down this cookie dough.

The only objection I have against this cookie recipe is, that the cookies very easy floates, so I planning to make a new version, where the cookie dough is less floating during baking. I will keep you posted on my progress.

Cookies with oat flakes, rhubarb and white chocolate:

• 125 g butter - soft
• 120 g sugar
• 1 egg
• 120 g (cake) flour
• 30 g oat flakes
• ½ teaspoon baking powder 
• 1/4 teaspoon salt
• ½ teaspoon vanilla sugar 
• 100 g white chocolate - roughly chopped
• 100 g rhubarb - cut into size of 1 cm

1. Whip the soft butter and sugar together for 2-3 minutes.
2. Add the egg into the butter-egg mass and whip again.
3. Add flour, oat flakes, baking powder, vanilla sugar and salt into the cookie dough.
4. Cut the white chocolate into smaller pieces and stir them and rhubarb into the cookie dough.
5. Roll the cookie dough to a height of 5 cm.
6. Wrap the cookie dough in cling film or baking paper.
7. Let the cookie dough rest in the refrigerator for minimum 1 hour or night over or place it in the freezer for ½ hour.
8. Heat the oven (conventional oven) to 200'C.
9. Cut the cookie roll into pieces of 1 cm and place those on a baking tray covered with baking paper.
10. Bake the cookies in the middle of the oven for approx 10-12 minutes at 200'C.
11. Cool down before storing the cookies in airtight containers