Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup chopped rhubarb
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until creamy.
- Add the egg: Mix in the egg until fully combined.
- Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in rhubarb and raspberries: Gently fold in the chopped rhubarb and fresh raspberries.
- Scoop out the dough: Using a tablespoon or cookie scoop, drop generous portions of the dough onto the prepared baking sheets.
- Bake to perfection: Place in the preheated oven and bake for about 12-15 minutes or until the edges are golden.
- Cool and enjoy: Let cookies cool on the baking sheet for a couple of minutes before transferring them to wire racks.
Notes
Fresh rhubarb and ripe raspberries make the best cookies. Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian