My husband and I have oodles of rhubarb this time of year. We were in the mood for some cookies. I adapted this recipe from the TOH website to cut down on the saturated fat.

Yields 32 cookies using a size 60 scoop. Preheat oven to 350 and bake for 13 minutes.

Ingredients :
3/4 cup raw sugar
1/2 canola oil
1/2 tsp pure vanilla extract
1 egg or 2 egg whites or 1/4 cup egg substitute
1/2 cup white chocolate chips
1/2 cup dried cranberries
3/4 cup fresh rhubarb (patted dry)
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground Vietnamese cinnamon
A pinch of nutmeg
1 1/4 cup 100% old fashioned oats
3/4 cup whole wheat pastry flour

Directions:
Line half sheet pans with parchment paper and preheat oven to 350 degrees.

In a large bowl mix canola oil, and sugar together well. Than add egg and vanilla together whisk to incorporate.

In a medium bowl whisk together flour, oats, salt, baking soda, cinnamon, and a pinch of nutmeg.

Whisk to incorporate all dry ingredients together well. Add the dry ingredients into the wet.

Mix with spatula to incorporate.

Add chopped rhubarb, cranberries and white chips fold into cookie batter.

Use a number 60 scoop to measure out into perfect size cookies. Please keep in mind they are very wet and may want to fall apart but will bake just fine.

Bake for 12 to 13 minutes. The rhubarb makes these pretty moist. I let them sit on the pan for about a minute before letting the cool off on wire rack.

Once the cookies are cooled if you wish drizzle them with some melted white chocolate for a special touch.

Place 2/3 cup white chocolate in microwave keep heating by 30 second sections until melted. Place in a squeeze bottle and make zig zag marking!

Enjoy!