Rhubarb Cookies with 100% Whole Oat Flour

This is a cake-like cookie.  Makes about 4-5 dozen.
Preheat oven to 350 degrees.

1/4 lb (1 stick) unsalted butter
1C brown sugar, packed
1 egg
1 C rhubarb or applesauce, drained well (my best results have been when I put the sauce in a strainer over a bowl and set in the refrigerator overnight)
2 C Sunrise Whole Oat Flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
2 tsp vanilla
1/2 c chopped nuts, your choice
1 C raisins

Cream together butter and sugar.
Add egg and beat well.
Add rhubarb and mix thoroughly.
Stir in flour, salt, baking soda and spices, mixing until all is coated with rhubarb mixture.
Add nuts and raisins.
Batter will be quite moist so you will need to use a spoon or cookie scoop to drop onto cookie sheet lined with parchment paper.  They don’t spread much when baking so need only to be about 1″ apart.
Bake 10-12 minutes.
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