Brown Sugar Rhubarb Cookies
Brown Sugar Rhubarb Cookies 
Ingredients:
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
2 tsp vanilla extract
1 cup fresh rhubarb, finely diced (pat dry with paper towel)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced rhubarb.
Scoop and Bake: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously chewy cookies with a cup of tea or coffee!
Nutritional Information:
Prep Time: 15 minutes | Baking Time: 10-12 minutes | Total Time: 25-27 minutes
Kcal: Approximately 150 kcal per cookie | 
Servings: About 24 cookies
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