Chewy Oatmeal-Barley Raisin Cookies
Fresh Oatmeal Barley Raisin cookies packed for a day of skiing
You know those cookies from the store, the “fresh like” ones that are soft and chewy and oh so good. I have a soft spot for the Oatmeal-Raisin ones. These ones trump those. They taste better, feature all whole grains, and can be whipped together in under ten minutes. They go together quickly, if you are doing it by hand try to grab a Danish Whisk – you won’t go back to a wooden soon after you’ve tried it – or they can be made with even less effort with a stand mixer if you have one.
I think cookies have an undeserved reputation in some folks mind that they are a hassle. I think a big part of that can be resolved by using silicon baking sheets. They pretty much guarantee that you won’t suffer from the burnt bottom syndrome and they are reusable for many years – my oldest ones have been around for about ten years and are just about at the point that they need to be retired.
This recipe uses whole barley flour milled in the Homestead Grain Mill but you could just as easily substitute whole wheat, rye, triticale or spelt flour.
- 1/2 cup butter
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/4 cups whole barley flour
- 1 1/2 cups rolled oats
- 1 1/2 cups raisins
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Preheat oven to 350F
- Cream together butter and sugar
- Add egg and vanilla to the creamed butter and sugar mix and thoroughly incorporate
- Mix the dry ingredients in another bowl and then combine with the creamed ingredients. Mix until thoroughly combined.
- Place heaping tablespoons of batter on the cookie sheet (preferably silicon baking sheets) allowing enough room between the cookies for them to spread out as they bake. There is no need to flatten them.
- Bake for between 10 and 15 minutes until done.
- Allow to cool as much as you can stand.