Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
Gradually mix in the dry ingredients until a soft dough forms.
Gently fold in the diced rhubarb.
Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between each for spreading.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Let cool on the pan for 5 minutes before transferring to a wire rack.
Prep Time: 15 minutes | Bake Time: 12 minutes | Total Time: 27 minutes
Kcal: 160 kcal per cookie | Servings: 24
Tips:
Pat rhubarb dry to prevent excess moisture in the dough.
Chill the dough for 30 minutes for thicker, chewier cookies.
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