Today my friend Lin made me feel better about slaving at the stove for the mighty Ottie. Apparently, I am not alone in this madness and she sent me some mouth-watering recipes I will have to try in the future but she was wondering about dog cookies.As I was lying on the couch, literally holding my belly, after an uncharacteristic binge of sweets, I wished that some of the $30 I left at Bouchon had been for the dog treats, if nothing else to limit my gastric damage.
It was Sherry Yard, of Spago’s fame, who inspired me to bake cookies for Ottie and other dogs at large. Easy and tasty (or so he says), they can be packaged and become inexpensive and cute gifts for any dog lover.
The original recipe can be found in Sherry Yard’s “Desserts by the Yard” (which I would recommend for many more reasons other than dog treats) and I sometimes modify it to include oats or peanut butter. The dough can be made by hand and will be very stiff.
RECIPE – yields about 24 large cookies
1T Canola Oil
1 T Peanut Butter or Honey
3/4 C Low Sodium Chicken Stock
3 C Whole Wheat Flour
1/2 C Cornmeal or 1/4 C quick-cooking oats
- Whisk the eggs, honey or peanut butter, canola oil and chicken stock. Add half the flour and mix until incorporated. Add the rest of the flour and the cornmeal or oats. Knead the dough – it will be very stiff. Cover in plastic and refrigerate for an hour.
- Lightly flour your work surface and roll the dough to 1/2” thickness. If you have bone shaped cookie cutters, it’s a good time to use them. Otherwise use any other shape. Re-roll the scraps until all the dough has been used.
- Place the cookies on 2 parchment lined baking sheets and bake in the lower third of the oven at 350F. If you wish, you can egg wash them prior to baking but your dog won’t care or notice whether his treats are shiny or not.
- Rotate the sheets after about 12 minutes and bake for a total of about 20 minutes, until nicely browned.
- Let cool and serve within 2 days or, else, store them in the fridge.