Chewy Rhubarb Delights (Print Version)
# Ingredients:
01 -
1 cup finely chopped fresh rhubarb
02 -
¼ teaspoon of salt
03 -
½ teaspoon each of baking soda and powder
04 -
1 teaspoon ground cinnamon
05 -
1¾ cups (200g) of plain flour
06 -
1 large egg, brought to room temperature
07 -
½ cup (113g) of softened unsalted butter
08 -
1 cup of packed light brown sugar
# Instructions:
01 -
Turn your oven to 375°F (190°C) and set up a baking sheet with either silicone or parchment paper on top.
02 -
In a big bowl, grab a hand or stand mixer and blend the butter, brown sugar, and egg until everything's smooth and creamy.
03 -
Dump in the flour, cinnamon, baking powder, baking soda, and salt, and gently mix until the dough just comes together.
04 -
Gently stir the rhubarb into the cookie dough. Using a small cookie scoop (1-inch), portion out balls onto the baking sheet.
05 -
Pop into the oven and let bake for around 12 to 14 minutes, or until they’re just set with a slightly golden underside.
06 -
Let them cool right on the baking sheet for around 5 minutes, then move them to a wire rack to cool down all the way.
# Notes:
01 -
If the rhubarb makes your dough too wet, toss in 2 tablespoons more flour to fix it. Be careful not to go overboard, or your cookies might turn out dry.
02 -
To stop cookies from spreading too much, stick the dough in the fridge for 15 to 30 minutes first.
03 -
Throw in extras like white chocolate chips, nuts, or dried fruit to make them even tastier. Add a little flour if you go with fresh fruit.
04 -
Want more flavor? Try adding a splash of pure vanilla, almond, or lemon extract.