Prep 15 mins
Cook 10 mins
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.
- 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
- 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.
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!
My kids love these. I am not a fan of raisins so I left them out of mine. But even my non raisin eaters ate the raisin cookies. We used toasted sweetened coconut. We also used a cookie scoop, then flattened out the dough a little. The flatter, the more crispy they were. They spread more than I thought they would. These have a great crispy chewy texture, great mouth appeal. Great flavor! I will be making these again. We also doubled the recipe. As for Celiacs, OATS are not considered an approved food, so no, a celiac would not be able to eat this. BUT people with wheat sensitivities would be able to.
Although this recipe is wheat free it is NOT gluten free. It sounds wonderful but Celiacs beware.