The Pin: Barley Chocolate Chip Cookies
The Verdict: Yum, yum, yummy. These definitely have an oaty taste, but I approve.
My barley obsession continues. I recently made a pot of stew and threw in some quick cooking barley for good measure, and it may have been the best part of the stew. Well, okay, maybe not, but it was darned good addition. Okay, on to the cookies!
I want to be clear, just because these cookies are made with barley four instead of white flour, they are still cookies. So while they might be healthier than regular cookies, they are still in no way actually healthy. A lot of sugar and butter went into the making of these cookies. But, white flour did not! I made a nutritional label (linked above) for those curious about that sort of thing.
The dough smelled and tasted good a( little grainy as opposed to smooth), and it was not as creamy looking as regular cookie dough - defiantly denser. In fact, when I put the dough on the cookie sheet I just used my hands, there was little stickiness. They cooked up great, smelling wonderfully as they were baking, but did spread out a little more than I'm used to with my cookies.
I am often critical of chocolate chip cookies. So, I was wondering if these would meet my standards. Luckily they did.
While they have a slightly different taste from normal chocolate chip cookies, it's a pleasant taste - almost like oatmeal cookies, but not quite that strong. I would still make my normal cookies for parties or functions, but if I just have a hankering for some home-made cookies, I would make these again in a heartbeat.
**If you make this with margarine, it will cut the fat by 1/3. I usually use butter, but I know some people aren't picky and may like that information. **