Best Chewy Barley Nut Cookies Recipes
CHEWY CHOCOLATE CHIP COOKIES
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.
Provided by Sally
Categories Dessert
Time 3h22m
Number Of Ingredients 10
Steps:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
- Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
CHEWY BARLEY-NUT COOKIES
Enjoy these chewy drop cookies made with barley, assorted nuts and a hint of cinnamon - ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 7 g, TransFat 0 g
CHERRY CHOCOLATE NUT COOKIES
Each Christmas, I make about 600 cookies to share with family and friends. The holidays wouldn't be the same without several batches of these colorful goodies. -Sybil Brown, Highland, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 102mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL BARLEY COOKIES (WHEAT FREE)
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.
Provided by Lille
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 152.4, Fat 6.4, SaturatedFat 4.1, Cholesterol 19, Sodium 127.4, Carbohydrate 22.3, Fiber 2, Sugar 11, Protein 2.6
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