4
Submitted 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."
photo by Lille 
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
24 cookies
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ingredients
- 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
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directions
- 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.
Questions & Replies
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Reviews
-
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!
Dominique353
-
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.
razzintaz
-
Although this recipe is wheat free it is NOT gluten free. It sounds wonderful but Celiacs beware.
MaMa Fid
-
good and easy.
ladycarver
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RECIPE SUBMITTED BY
Lille
- 2 Followers
- 61 Recipes
- 13 Tweaks
I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be!My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing. I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff.<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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