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Dog Cookie Recipe
Over the years, I have tried several dog cookie recipes and finally created my own. This recipe is very forgiving, has lots of room to play and the raw dough can be frozen easily. They can be made corn and gluten free and even vegetarian.
1 cup of regular oatmeal, do not use the instant type.
¼ cup fat (vegetable shortening, butter, margarine)
1 can or equivalent measure of boiling stock – any type (beef, chicken, vegetable, fish or make your own stock if you wish to make rabbit or venison or other exotic meat).
1 cup of flour (you can use any type, wheat, rice, potato – heck in a pinch for potato flour, I even substituted mashed potato flakes!)
1 beaten egg (if doing vegetarian cookies, omit egg and use a couple tablespoons of honey or even apple sauce to help bind - the old recipe adapted called for corn syrup but that is all sugar).
1/3-cup dried milk (optional)
Enough flour to make a stiff dough (amount will vary).
In a large mixing bowl, add oatmeal, fat and dried milk. Add boiling stock and mix. Let sit for 5 – 10 minutes. Add 1-cup flour, egg and any flavorings (see below) and begin mixing. When well blended, begin to slowly add flour to create a stiff dough. Take out and knead on floured surface until smooth. If dough is too hot to handle, let cool before kneading.
Preheat oven to 250° F.
Roll to about ½ inch think and cut with floured cookie cutter. Place close together but not touching (cookies will not spread much while cooking) on a greased cookie sheet. Bake for 45 – 60 minutes or until cookies are dry and beginning to brown. If you want chewy dog treats, roll out dough, cut into ½ inch thick strips and then into ½ inch bits. Cook until firm and crisp outside but still soft to the touch. About 20 – 30 minutes.
Add ½ cup of grated cheese with ¼ cup parsley.
Add ¼ - ½ cup melted peanut butter and use hot water instead of stock.
Add ½ cup grated carrot, pureed pumpkin or squash, pureed green beans, applesauce.
Get creative with flavors.
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