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Chewy Oatmeal-Barley Raisin Cookies

Fresh Oatmeal Barley Raisin cookies packed for a day of skiing

Fresh Oatmeal Barley Raisin cookies packed for a day of skiing

You know those cookies from the store, the “fresh like” ones that are soft and chewy and oh so good.  I have a soft spot for the Oatmeal-Raisin ones.   These ones trump those.  They taste better, feature all whole grains, and can be whipped together in under ten minutes.  They go together quickly, if you are doing it by hand try to grab a Danish Whisk – you won’t go back to a wooden soon after you’ve tried it – or they can be made with even less effort with a stand mixer if you have one.

I think cookies have an undeserved reputation in some folks mind that they are a hassle.  I think a big part of that can be resolved by using silicon baking sheets.  They pretty much guarantee that you won’t suffer from the burnt bottom syndrome and they are reusable for many years – my oldest ones have been around for about ten years and are just about at the point that they need to be retired.

This recipe uses whole barley flour milled in the Homestead Grain Mill but you could just as easily substitute whole wheat, rye, triticale or spelt flour.

 

 

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Whole Wheat Sugar Cookies – Mini Baker Approved

Whole Wheat Sugar Cookies

Whole Wheat Sugar Cookies

These whole wheat sugar cookies can be whipped up in a few minutes, no fuss no muss – and they are great cookies.  The combination of the nutmeg with the nuttiness of the whole wheat flour makes for a great combination.  In fact, because of this no-nut nuttiness flavor they add great variety to the school lunchbox – and I’m assuming that if you have kids their schools is likely a nut free zone too.

Junior Baker engaged in cookie fabrication!

Junior Baker engaged in cookie fabrication!

Quick easy recipes like this are an awesome way to introduce the younger members of the family to the joys of cooking.  Get them hooked on this and other skills and you’ll probably give them a better foundation for a happy life than those “nut free” schools.

Combined with letting the kids go from whole grain to whole grain flours on the home built grain mill – that they can take apart and adjust – to cookies that go into their lunches and get offered up to friends and family with pride is such a cool way to demystify food.

 

 

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Whole Grain Mocha Cookies – Junior Baker approved

Mocha cookies made with barley flour - together with milk!

Mocha cookies made with barley flour – together with milk!

There are requests, there are pleas and then there are demands.  These cookies demand a tall glass of ice cold milk.  In fact the dairy farmers should be handing out these very cookies to folk approaching grocery store cashes who don’t have milk in their basket!  They are frankly awesome.

Now, some chocolate cookies have loads of oooey gooey good chocolate in them.  These by contrast don’t overwhelm you with that taste – but they are addictive!

If you want to have folks rethink baking with whole grain flours – these might just be the way to win them over.

Click on the post title for the full recipe.


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Peanut Butter Barley Cookies – Junior Baker Approved

Jumbo Peanut Butter and Barley cookies

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

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.