1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 heaping cups thinly sliced rhubarb
2 beaten 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 rhubarb, walnuts, and eggs.
Mix salt, soda, and baking powder into first cup of flour.
Sift in flour a cup at a time, mixing well but not whipping (you want small rhubarb chunks to remain).
Note: it will seem like a pretty dry cookie dough; that’s ok.
Drop onto cookie sheet in tablespoon-sized glops.
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.