Chewy Barley Nut Cookies Recipes

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
• Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

CHEWY BARLEY-NUT COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix oil, sugars, mayonnaise, vanilla and egg with spoon. Stir in barley, flour, baking soda, salt and cinnamon. Stir in nuts.
• Drop dough by rounded measuring tablespoonfuls 2 inches onto cookie sheet.
• Bake 10 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

OATMEAL BARLEY COOKIES (WHEAT FREE)

Steps:

• In a large mixing bowl, beat together butter, brown sugar and egg until well combined.
• Add vanilla and mix.
• Add remaining dry ingredients and mix to form dough. It will be thick.
• Form dough into cookie-size patties.
• Place on parchment-lined cookie sheet.
• Bake at 325 degrees F for about 10 minutes. These cookies will not spread very much.
• Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a baking rack to completely cool.