• ½ cup all purpose flour
• 1 cup whole-wheat flour
• 1 cup whole-barley flour(I use Bob's Red Mill)
• 1 tsp. salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• ¾ cup unsalted butter
• ¼ cup peanut butter
• ¾ cup brown sugar, packed
• ¾ cup granulated sugar
• ½ tsp. instant espresso powder
• 2 tsp. vanilla
• 1 tbsp. cider vinegar
• 1 egg
• 1 ½ cup dark chocolate chips

1. I adapted this recipe from an article in The Oregonian Foodday. Very tasty and you have the added bonus of each cookie containing about 7 grams of whole grains!
2. Ingredients:
3. ½ cup all purpose flour
4. 1 cup whole-wheat flour
5. 1 cup whole-barley flour(I use Bob's Red Mill)
6. 1 tsp. salt
7. ½ tsp. baking soda
8. 1 tsp. baking powder
9. ¾ cup unsalted butter
10. ¼ cup peanut butter
11. ¾ cup brown sugar, packed
12. ¾ cup granulated sugar
13. ½ tsp. instant espresso powder
14. 2 tsp. vanilla
15. 1 tbsp. cider vinegar
16. 1 egg
17. 1 ½ cup dark chocolate chips
18. Directions:
19. Preheat oven to 350 degrees.
20. Cream the butter and peanut butter with the sugars and espresso powder until smooth and somewhat lightened.
21. Add the vanilla, vinegar and egg, mixing enough just to incorporate, then mix in the dry ingredients. Stir in the chocolate chips.
22. Using a small ice cream scoop, drop the batter onto baking pans and bake until golden brown, about 12 – 14 minutes.
23. Cool for a few minutes before transferring to a rack to cool completely.
24. Yields about 2 - 2 1/2 dozen cookies.

I adapted this recipe from an article in The Oregonian Foodday. Very tasty and you have the added bonus of each cookie containing about 7 grams of whole grains!