Ingredients
1 cup butter, softened1 cup packed brown sugar1/2 cup sugar2 large eggs1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon2-1/2 cups old-fashioned oats1-1/2 cups diced frozen rhubarb1 cup vanilla or white chips1 cup dried cranberries4 ounces white baking chocolate, chopped
Preparation
In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries.
Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
