Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and line baking sheets with parchment paper. Set them aside so the dough can be portioned right after mixing.
- Whisk together the all-purpose flour, baking soda, and salt in a bowl until evenly blended. The mixture should look uniform with no visible streaks of baking soda.
Mix the dough
- Cream the butter and brown sugar until fluffy, scraping the sides as needed. The mixture should look lighter in color and hold a soft, airy texture.
- Beat in the eggs one at a time, then add the vanilla extract. Stop mixing once the batter looks smooth and glossy.
- Gradually mix in the flour mixture until just combined. Stop as soon as no dry pockets remain to keep the cookies soft.
- Fold in the finely diced rhubarb and chopped walnuts if using. You should see pink rhubarb pieces throughout the dough.
Bake and cool
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Keep the mounds fairly rounded so they bake evenly.
- Bake at 350°F for 10-12 minutes until the edges are lightly golden and the centers are set. The cookies should look set in the middle rather than wet.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. They will finish setting as they cool.
Notes
For thicker cookies, chill the dough for 15 minutes in the refrigerator before baking if your kitchen is warm. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick and proceed the same way.