Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh rhubarb, diced (about 4 stalks)
  • 1 cup walnuts or pecans, chopped (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  6. Gently fold in the diced rhubarb (and nuts if using) until evenly distributed throughout the dough.
  7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto your prepared baking sheets about 2 inches apart.
  8. Bake for 12–15 minutes or until edges are lightly golden but centers are still soft; they will continue to cook after being removed from the oven.
  9. Allow cookies to cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.