Snappy Grains Barley Cookies

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Recipe by Liana Robberecht:

Executive Chef, WinSport, Calgary, Alberta.

Chef Liana says: "You can make these in a snap!"

  • ¾ cup butter, softened
  • 1 cup loosely packed brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ tsp baking powder
  • ¾ tsp sea salt
  • ¼ tsp baking soda
  • 2 cups All Purpose flour
  • 2 cups cooked Snappy Grains
  • 1 ½ cup salted caramel chips
  • 1 cup milk chocolate chunks


1. Preheat the oven to 375°F.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter with both sugars until blended and fluffy. Add the eggs, vanilla extract, baking powder, salt, and baking soda, cooked Snappy Grains barley and continue to beat until everything is well incorporated, scraping down the sides of the bowl as needed.

3. Add the our and mix on low speed until the dough comes together and everything is well incorporated. Stop the mixer and scrape down the side of the bowl again if necessary. Stir in the chocolate chunks and salted caramel chips.

4. Scoop the cookies onto baking sheets using an ice cream scoop or spoon, using 2 to 3 tablespoons of dough. Flatten slightly with the palm of your hand and bake for 12 minutes, or until the edges are lightly brown; the centers will not be set but will continue to set as they cool. Let cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for 3 to 4 days.

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