Recipe by Lille
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.
Top Review by Dominique353
Overall these are a pretty tasty cookie. I just had one that had cooled but was still soft and tender. I followed the recipe as closely as I could considering I didn't have more than 1 1/2 cups of oatmeal to work with.. whoops! So in my normal way of finding the closest thing that will substitute, I used cereal. This made the cookies non-wheat-free, but that's all right for me. I used Kelloggs All-Bran Strawberry Medley. There are no strawberry chunks in the cookies as I ate them :) I like the barley flour because it gives the cookies a nice flavour that is different from all other oatmeal cookies that use wheat flour. Yum!
- 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 See How It's Made
- 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.