I am so enraptured with Mrs. Larkin's chocolate chip cookie recipe that I want to make it again, but I want to play with adding some of the rye flour I bought for Amanda's rye cookies. And I always want to add barley flour because I like it in pie crusts and lemon squares. Anyone ever tried either?
Bake up a large batch to enjoy through the holidays.
Must-Bake Swedish Gingersnaps
Warm Up With a Bright, Floral Margarita
The Best Gifts for $50 and Under
Roasted Vegetables to Save Your Weeknights
Up to 20% Off These Nonstick Pan Sets
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)