Oatmeal Barley Cookies (Wheat Free) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Delicious, chewy, relatively healthy oatmeal cookies that do not contain wheat flour. Chocolate chips, raisins, dried cranberries and butterscotch chips all make great add-ins, you can also add more than the amount specified in the recipe. These cookies travel very well in lunchboxes and backpacks. The original recipe came from the Rocking P Ranch in Nanton, Alberta. I found it in a cookbook called The Cowboy Country Cookbook that my dad bought for me at the UFA in Falher, Alberta, not the place you would think to find a great recipe. Ingredients:
1/2 cup butter (or margarine, or a mix of both) |
1 cup brown sugar, packed |
1 egg |
1 teaspoon vanilla |
1 cup barley flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup unsweetened flaked coconut |
2 1/2 cups old fashioned oats (large flake or slow cooking) |
1/2 cup raisins |
Directions:
1. In a large mixing bowl, beat together butter, brown sugar and egg until well combined.
2. Add vanilla and mix.
3. Add remaining dry ingredients and mix to form dough. It will be thick.
4. Form dough into cookie-size patties.
5. Place on parchment-lined cookie sheet.
6. Bake at 325 degrees F for about 10 minutes. These cookies will not spread very much.
7. Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a baking rack to completely cool.
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