I made these cookies last night beacuse I had some leftover rhubarb. I followed the recipe, except for the size which I doubled. The baking time had to be adjusted another 5 minutes (13 to 15 minutes) or until lightly browned.
The result is a largish cookie that has wonderful rhubarb taste and is not too sweet.
If you want chewy cookies, remove from the oven just as they start to turn golden.
For a more curnchy cookie, leave them in the oven until a medium brown, but watch them carefully.
One thing though, the recipe makes a lot of rhubarb sauce. This is OK because I used it this morning on toast and pancakes (wonderful there too).
Thank you for a cookie recipe that has already become a family favorite overnight.