Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 350°F and line baking sheets with parchment paper, so the cookies don’t stick as they spread. Arrange the sheets so they bake with even heat.
Mix dry ingredients
- Whisk together all-purpose flour, baking soda, and salt in a bowl until the dry mix looks evenly combined. Stop when there are no visible streaks of baking soda or salt.
Cream wet ingredients
- Cream butter, brown sugar, and granulated sugar until fluffy, then beat in eggs and vanilla extract. Mix just until the batter looks lighter in color and smooth.
Combine dough
- Mix in the dry ingredients until just combined, leaving no large pockets of flour. Do not overmix to keep the cookies tender and thick.
- Gently fold in fresh rhubarb, fresh raspberries, and white chocolate chips until the fruit is evenly distributed with streaks of pink. Handle gently so raspberries don’t break down completely.
Portion and bake
- Scoop 1/4 cup portions of dough onto prepared sheets, spacing 3 inches apart for wide bakery-style cookies. Press the mounds slightly if needed so the fruit stays in place.
- Bake for 16-18 minutes at 350°F until the edges are golden but the centers still look slightly underdone. Look for set edges and a soft, puffy center rather than fully dry tops.
Cool
- Cool on the baking sheet for 10 minutes so the cookies finish setting without collapsing. Transfer to a wire rack to cool completely.
Notes
For the thick, chewy texture, keep the dough mixing brief after adding flour and fold in fruit gently to avoid turning the batter pink-purple too early. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a lighter option, swap half the butter for an equal amount of light baking spread, which can slightly soften texture.