📖 Instructions

1. Alright, let's get started! First, preheat your oven to 375°F (190°C). This is crucial; no one likes a sad, underbaked cookie. While the oven warms up, line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze. Trust me, you will not regret this simple step.
2. In a large bowl, cream together ½ cup (1 stick) of softened unsalted butter and ¾ cup of granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you're doing it by hand, kudos to you! Just make sure those arm muscles are ready for a workout. You want a consistent creamy mixture.
3. Beat in one large egg and ½ teaspoon of vanilla extract until well combined. Make sure the egg is fully incorporated; no one wants eggy cookies! Scrape down the sides of the bowl to ensure everything mixes evenly.
4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 2 tablespoons of poppyseeds. Whisking ensures the dry ingredients are evenly distributed, which is key for a consistent cookie texture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this will result in tough cookies. Nobody wants a tough cookie, right? Just mix until the flour disappears.
6. Gently fold in 1 cup of diced rhubarb. Make sure the rhubarb is evenly distributed throughout the dough. Pro-tip: if your rhubarb is very juicy, pat it dry with a paper towel before adding it to the dough to prevent soggy cookies.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This is important; cookies spread as they bake, and you don't want them to merge into one giant cookie (unless, of course, that's what you're going for!).
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them; ovens can be temperamental, and you don't want burnt bottoms.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still soft.
10. Once the cookies are completely cool (if you can wait that long!), they're ready to be enjoyed. Serve with a cup of tea or coffee, or just devour them straight from the rack. No judgement here!
11. Okay, I just tried one and they're even better then the last time. Soooo good. I think you will love it!