• Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract until fully incorporated.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda.
• Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
• Fold in Rhubarb: Gently fold in the diced rhubarb, ensuring it’s evenly distributed throughout the dough.
• Shape and Bake: Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them apart. Bake for 15-18 minutes, or until the edges are lightly browned.
• Cool Cookies: Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Cream Cheese Frosting Directions:

• Beat Cream Cheese and Butter: In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
• Add Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract until the frosting is smooth.
• Adjust Consistency: If needed, add milk one tablespoon at a time until the frosting reaches your desired consistency.
• Frost the Cookies: Once the cookies are completely cooled, generously frost each cookie with the cream cheese frosting.