# What You’ll Need:
→ Dry Ingredients
01 - 280 g all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 170 g unsalted butter, softened
06 - 200 g packed light brown sugar
07 - 50 g granulated sugar
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Rhubarb
10 - 150 g fresh rhubarb, finely diced
→ Optional Add-ins
11 - 60 g chopped walnuts or pecans
12 - 1/2 teaspoon ground cinnamon
# How to Make It:
01 - Preheat oven to 175°C. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Gently fold in the diced rhubarb and optional nuts or cinnamon, being careful not to overmix.
07 - Scoop tablespoon-sized portions of dough onto the prepared trays, spacing about 5 cm apart.
08 - Bake for 11 to 13 minutes, or until edges are golden and centers are just set.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
