I’m pretty selective when it comes to recipe sources. I have my top tier sources (primarily Smitten Kitchen and America’s Test Kitchen / Cook’s Illustrated / Cook’s Country), and my line of solid back-ups (headlined by Elly Says Opa!, The Brewer and the Baker, Annie’s Eats and Farm Fresh Feasts), but, aside from a few other blogs and magazines, I generally don’t stray too far.
After all, a pretty Pinterest picture doesn’t mean the recipe will actually be successful. (Yes, I’m the only woman in the western hemisphere who hasn’t fallen down the Pinterest recipe rabbit hole, and I’m OK with that.) And even though I love spending time in the kitchen, I don’t want to waste my time there. If I’m cooking something, I want it to be worth the time and ingredients.
That’s why this recipe surprised me. Someone (my Grandma, maybe?) shared a link to it on Facebook, and since I was knee-deep in rhubarb at the time, I thought it was worth investigating.
These make a very soft, cakey cookie. They’re best in the first day or so, as the moisture causes the cookies to stick together in the container. The flavor is great, and they mixed up in no time – chopping the rhubarb took the most time! I found a science experiment growing in the sour cream tub when I opened it, so I subbed Greek yogurt for the sour cream with no ill effects.
I realized afterwards, though, that my cookie scoop is about twice the size of the scoop called for in the recipe. Which explains why I got about two dozen cookies when the recipe yield said 40. I liked the size of the cookies from my 2-tablespoon scoop, so I’ll probably keep making them that way. No one ever complained about a bigger cookie, right?
I’m not sure if the recipe would work with frozen rhubarb, unless it was really, really well-drained. So, I might just save these for spring baking. It never hurts to have another seasonal dessert. And maybe I’ll try recipes from new places more often!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
3/4 cup sour cream or plain Greek yogurt
1/2 teaspoons vanilla
2 cups finely diced rhubarb
Preheat the oven to 350° and line two baking sheets with parchment paper.
Whisk the first four dry ingredients together in a small bowl and set them aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until they are light and fluffy. Add the egg and beat until well-combined. Mix in the sour cream and vanilla until well-combined.
Add about one-half of the dry ingredients to the mixing bowl and mix until just combined. Add the rest of the dry ingredients and mix until almost combined. Stir in the rhubarb and mix until the rhubarb is evenly distributed throughout the batter and no pockets of flour remain.
Use a cookie scoop to drop tablespoon-ish sized scoops of the batter on the prepared baking sheets, spacing the cookies 2″ apart.
Bake until the cookies start to brown along the edges and just a little on the top, about 10-12 minutes. Remove cookies from the oven and let cool on pan for a few minutes before moving them to a wire rack to cool completely.
From the Today Show
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