Peanut Butter Barley Cookies – Junior Baker Approved
Jumbo Peanut Butter and Barley cookies
Whole barley flour works wonderfully in a host of baked goods – in most cases I prefer it to whole wheat flour for cookies and sweet quick breads – and so does my junior baker.
You might have a bit of trouble finding whole barley flour unless you mill it yourself, but that is one of the advantages of having your own mill.
Barley flour peanut butter cookies ready for the oven
While I know that these could be scaled down to bite sized if you engage the junior baker the cookies are always going to be jumbo sized. It’s not every cookie that will scale up nicely – but these do just fine, and you can adjust the baking time to suit the level of chewiness you desire – from wonderfully chewy to crisp.
Cookies are probably the greatest reason to get and use silicon baking sheets – they practically banish cookies with burnt bottoms, so don’t waste your ingredients or effort by forgoing its acquisition.
So, whether you have a junior baker or not these are great PB cookies so make yourself a batch.
- 2 cups whole barley flour
- 1/2 tsp baking soda
- 2 1/2 cups sugar
- 1/4 tsp salt
- 1 cup softened butter
- 3 large eggs
- 1 cup peanut butter
- 2 tsp vanilla
- Preheat oven to 300F.
- Mix barley flour, baking soda, salt and sugar in one bowl
- In a second bowl cream butter and sugar - use beaters if you have them.
- Once the sugar and butter are creamed incorporate the eggs and vanilla followed by the peanut butter.
- Gradually mix in the dry ingredients.
- Place spoonfuls of cookie batter on a silicon baking sheet.
- Cook for 20 to 25 minutes.