Rhubarb Cookies Recipe
Ingredients:
2 cups diced rhubarb (fresh or frozen, thawed and drained)
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup old-fashioned oats
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Prepare the Rhubarb:
In a small bowl, combine the diced rhubarb with the granulated sugar. Let it sit for about 15 minutes to release some of the juices. Drain any excess liquid before adding to the cookie dough.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and drained rhubarb until light and fluffy. Beat in the egg and vanilla extract until well combined.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the oats and chopped nuts (if using) until evenly distributed.
Shape the Cookies:
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
