These soft, chewy cookies bring together the nostalgic warmth of homemade cookies with the zing of fresh rhubarb. Perfect for springtime baking or when you want a dessert that surprises in the best way.
Ingredients
Directions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
In another bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients.
Fold in diced rhubarb (and optional white chocolate chips or chopped nuts).
Drop spoonfuls of dough onto prepared baking sheet.
Bake 10–12 minutes, until edges are lightly golden.
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