Moist and Chewy Rhubarb Cookies

These cookies are a great way to use the bounty of summer Rhubarb. I love the tartness of the raw Rhubarb pieces, the crunch of the pecans and sweet chocolate that finishes off a perfect cookie.

Ingredients

1 ¼ cup well-packed brown sugar

2/3 cup softened unsalted butter

1 large egg room temperature

1 ¾ cups all-purpose flour 1 teaspoon vanilla

½ teaspoon of salt

½ teaspoon baking soda

½ teaspoon baking powder

1 ½ cups rhubarb finely diced

2/3 cup of toasted pecan pieces

2/3 chocolate chips

Preparation

Pre-heat oven to 375 degrees

In a large bowl cream, the brown sugar, butter, vanilla and egg together.

Add flour, salt, baking powder and baking soda. Beat until all ingredients are incorporated into a dough.

Add rhubarb, nuts and chocolate chips.

Using a 2 T scoop form balls of dough and place them on a parchment lined cookie sheets 2 inches apart as they will spread.

Bake 14–18 minutes until cooked through. Cool completely before storing in an airtight container for up to 4 days. Freeze for up to 6 months.

Any nut will work—even pine nuts. Just be sure to toast them.

White or milk chocolate is wonderful too.