Rhubarb Cookies

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.