Rhubarb Butterscotch oatmeal cookies

These cookies might be one of the weirdest flavor combinations I've given a try, but I really like them.  I was staring at some unused rhubarb in my fridge this weekend and started brainstorming about possible recipes so that it wouldn't go to waste.  I recently made this Vegan Rhubarb Strawberry Banana Oatmeal Bread over on the Peaceful Dumpling and I love Rhubarb/Strawberry Crisp and Pie, but I wanted to try something different.  I began to think of the flavors in a Rhubarb Crisp and came up with cinnamon, oatmeal and brown sugar so I set out to the store to find some cinnamon chips to make cookies. No luck.  Cinnamon chips might be a fall only type item along with all the pumpkin spice chips that will be descending upon us soon so I had to think of something else.  I had my hands on some white chocolate chips, which I still think could be a good combination, but I've made Cranberry and White Chocolate Chip cookies before and I was still wanting to try something a little bit different.  A package of butterscotch chips caught my eye, which isn't a flavor I've baked with much at all...maybe even ever, but I thought the sweetness of the butterscotch might pair well with the tangy rhubarb.

These cookies came out soft, sweet and there's just a hint of the tangy rhubarb that's nice but not overwhelming.  I pureed the rhubarb first as I knew cookies would only take 10-15 minutes to bake versus a pie or crisp that would be in the oven for 45-60 minutes and I didn't think chunks of uncooked rhubarb would be too delightful. 

I've had many baking bloopers in my time in the kitchen and I was fairly certain these cookies would also be added to the list, but I'm glad I took the risk.  I like them.  They still seem like an odd flavor combination, but once I tasted them I also couldn't help but wonder about turning them into ice cream sandwiches around homemade strawberry ice cream.  They're soft enough to be a nice compliment to some ice cream and that strawberry, rhubarb flavor combo might just be to die for.  What do you think? Should strawberry ice cream to go with these cookies be the next kitchen project?

Until I decide that one, here's the recipe for you to try. Stay cool in the summer sun friends.

Rhubarb Butterscotch Oatmeal Cookies
(makes approximately 25-30 cookies)

Ingredients
-1/2 cup butter (room temperature)
-3 eggs
-3/4 cup brown sugar
-1/2 cup white sugar
-1 tsp vanilla extract
-3/4 cup rhubarb puree
-1 cup flour
-1 cup oatmeal
-1 tsp cinnamon
-1 tsp baking powder
-1/2 tsp salt
- 1 package butterscotch chips

Directions
Pre-heat oven to 375 degrees.  In a food processor or high powered blender, puree rhubarb and set aside 3/4 cup for the cookies.  In a large mixing bowl, add the butter, sugars and cream together.  Add in the vanilla extract and eggs and continue to mix together.  Mix in the rhubarb puree.  In a separate bowl, stir together the oatmeal, flour, salt, baking powder and cinnamon.  Add the dry ingredients to the wet ingredients and mix together.  Fold in the butterscotch chips.

Prepare a baking sheet with parchment paper.  Using a small scoop, scoop out the cookie dough onto your baking tray, leaving room in between the cookies.  Bake for approximately 14 minutes.  Remove from the oven.  Allow to cool on the tray for a few minutes and them transfer to a wire cooling rack.  Enjoy!