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Rhubarb Cookies Recipe

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A moist, chewy cookie filled with lots of flavor.

Rhubarb Cookies Recipe (+)

Directions

Preheat oven to 350° F.
In a large mixing bowl add softened butter and cream together, add eggs and vanilla; beat until creamed.
In a smaller bowl mix all dry ingredients; stir to combine.
Add milk to the dry ingredient mixture; beat just until combined.
Stir in rhubarb, coconut and walnuts.
On a prepared cookie sheet drop about 1 heaping tablespoon of batter per cookie.
Place only about 12 cookies per sheet because they do spread.
Bake 12-14 minutes or until light golden brown.
Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.

Container: large mixing bowl, cookie sheet - greased

Prep Time: 20 minutes

Serving Description: makes approximately 4 dozen cookies, two cookies per serving

Servings: 24

Enter desired servings:

Ingredients

-		1 1/3 cups brown sugar - packed
-		1/2 cup butter, unsalted - softened
-		1 egg
-		1 teaspoon vanilla
-		3 teaspoons milk
-		2 cups all-purpose flour
-		1/2 teaspoon salt
-		1 teaspoon cinnamon
-		1/2 teaspoon clove
-		1/2 teaspoon nutmeg
-		1 teaspoon baking soda
-		1/2 cup coconut
-		1 cup crasins or raisins
-		1 cup fresh rhubarb - chopped fine
-		1 cup walnuts - chopped

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