Chocolate Drop Oatmeal Cookies, Wheat-Free

Give your body a break -- try baking with flours other than wheat! This recipe contains barley, so not for the gluten-free among you.

1 cup unsalted butter, room temperature
1 cup brown sugar, packed firmly into cup
1/2 cup unrefined cane sugar
2 eggs
1 teaspoon vanilla

1 cup barley flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

2 cups whole oats
1/2 cup raisins
1/2 - 1 cup bittersweet chocolate drops (Dagoba 73% drops are great!)

Mix the usual cookie way: cream butter and sugars. Add eggs and vanilla. In separate bowl, whisk flours and leavening -- this step is important with oat flour, as it tends to clump. Add flour mixture and whole oats to creamed butter and sugar mixture, mix to combine. Stir in raisins and chocolate drops.

You need to chill this dough for at least 1 hour before forming and baking. Line a cookie sheet pan with a silpat liner or with a sheet of baking parchment paper. For each cookie, shape 1 tablespoon of dough into a ball, put it on the lined sheet pan and flatten slightly with your hand.

Bake 350 degrees for 10 minutes or until cookies are lightly browned. Let cool on sheet pan for 5 minutes, then move cookies to a cooling rack.

Makes approximately 6 dozen cookies.