Rhubarb Cookies

1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 heaping cups thinly sliced rhubarb
2 eggs
2 teaspoons vanilla extract
1 cup finely chopped walnuts
4 1/2 cups sifted flour*
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt

Cream together sugars and butter.

Mix in vanilla, and eggs.

Sift together salt, soda, and baking powder into first cup of flour, mix into dough.

Sift in remaining flour a cup at a time, mixing well but not whipping.

Note: it will seem like a pretty dry cookie dough; that’s ok.

Gently mix in rhubarb and walnuts so there are still chunks.

Drop onto cookie sheet in ~ tablespoon-sized glops; I use an ice cream scoop.

Cook at 400 degrees for 12-15 minutes.

Cool on rack.

*I usually use half whole-wheat and half white flour, and you can easily substitute in a half cup of wheat germ or oat bran for a half cup of flour.