1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
2️⃣ Mix Dry Ingredients
In a bowl, whisk flour, oats, baking soda, salt, cinnamon, and ginger.
3️⃣ Cream Butter & Sugars
Beat butter, brown sugar, and granulated sugar until fluffy (~2 mins).
Add egg and vanilla, mixing until smooth.
4️⃣ Combine & Fold
Gradually add dry ingredients to wet, mixing just until combined.
Gently fold in rhubarb and white chocolate chips (if using).
5️⃣ Bake to Perfection
Drop 1.5 tbsp dough per cookie onto sheets (2 inches apart).
Bake 12-14 mins until edges are golden but centers are still soft.
Cool on sheets 5 mins, then transfer to a wire rack.
Pro Tips for the Best Cookies
🌿 Rhubarb prep: Pat diced rhubarb dry to prevent soggy cookies.
🍯 Extra sweetness? Drizzle with honey or a simple powdered sugar glaze.
❄️ Freeze for later: Shape dough into balls and freeze—bake straight from frozen (+1-2 mins).
Variations to Try
🍓 Strawberry-rhubarb: Swap ½ cup rhubarb for diced strawberries.
🌾 Gluten-free: Use oat flour and certified GF oats.
🍋 Zesty twist: Add 1 tsp lemon zest for brightness.