I can admit it when a recipe is an epic fail. (Just check out my other Oops! posts.) Even the Oatmeal Cookie Guy can have an off day in the kitchen--as evidenced by my recent crack at a strawberry-rhubarb cookie.
With straight-from-the-farm strawberries and rhubarb that Mel and Bob gave me, where could I go wrong? Plenty of places, apparently.
I decided to cook down the strawberries and rhubarb and use that flavorful mash as the sole wet ingredient in this recipe. This is a trick I do with my triple-X cookies--replacing the eggs with stewed fruit. I've had a lot of success with this technique, and I really thought I had another winner on my hands when these guys came out of the oven. I sampled one when it was still hot, and it it tasted great. But the next morning, after the cookies had cooled completely, the strong and bright, sweet and tart flavors had vanished, and all that was left was a tasteless, kinda spongy cookie/cake thing that you'd need a glass of milk to wash down. To put it simply: not bring-in-able.
My main challenge with this recipe will be to cram as much strawberry and rhubarb flavor in there without making the dough too wet. Oh well...back to the drawing board on this one.