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White Chocolate Rhubarb Cookies

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Jo Dunn Borer

"Crispy and delicious!"
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33 m servings 198 cals
Original recipe yields 36 servings (3 dozen)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
  3. Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
  4. Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Nutrition Facts

Per Serving: 198 calories; 11.5 g fat; 21.6 g carbohydrates; 2.9 g protein; 32 mg cholesterol; 133 mg sodium. Full nutrition

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