Chewy Barley Nut Cookies Food

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.

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.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.