Rhubarb Cookies

• 1 1/3 cups brown sugar
• 1/2 cup butter, unsalted (softened)
• 1 egg
• 1 teaspoon vanilla
• 2 teaspoons milk
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 cup coconut
• 1 cup crasins or raisins
• 1 cup fresh rhubarb (fine chopped)
• 1 cup chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl add softened butter and cream together, add eggs and vanilla and beat until creamed. In a smaller bowl mix all dry ingredients and stir to combine. Add milk to the dry ingredient mixture and beat just until combined. Stir in rhubarb, coconut and walnuts. On a prepared cookie sheet drop about 1 heaping tablespoon of batter per cookie. Place only about 12 cookies per sheet as they will spread. 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.