 | | Directions | - Preheat oven to 350° F.
- In a large mixing bowl add brown sugar and softened butter; cream together.
- Add eggs and vanilla; beat until creamed.
- In a smaller bowl mix all dry ingredients; stir to combine.
- Add the milk and the dry ingredients to the creamed brown sugar and butter mixture; beat just until combined.
- Stir in rhubarb, coconut, crasins, and walnuts.
- On a prepared cookie sheet drop about 1 heaping tablespoon of batter per cookie.
- Place only about 12 cookies per sheet because they will spread while baking.
- Bake 12-14 minutes or until light golden brown.
- Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: large mixing bowl, cookie sheet - greased
Servings: 24
|  | | Ingredients | | - | | 1 1/3 cups brown sugar - packed |
| - | | 1/2 cup butter, unsalted - softened |
| - | | 1 egg |
| - | | 1 teaspoon vanilla |
| - | | 2 cups all-purpose flour |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon clove |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 teaspoon baking soda |
| - | | 3 teaspoons milk |
| - | | 1 cup fresh rhubarb - chopped fine |
| - | | 1/2 cup coconut |
| - | | 1 cup crasins or raisins |
| - | | 1 cup walnuts - chopped |
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