Baking the Perfect Dog Cookie

My recipe for homemade dog cookies, preserved here for all eternity.

3 tsp dry yeast
1 cup plus 2 tablespoons low fat milk and water (I mix this 50/50 milk and water)
3 cups whole wheat flour
2 cups white flour
2/3 cups corn meal
1 cup oats
2 or 3 tablespoons vegetable oil
8oz can pumpkin (not pumpkin pie mix, it's loaded with sugar)
2 tsp cinnamon
2 tsp ginger
2 or 3 tablespoons molasses

Warm the water/milk a little and dissolve the yeast in it for 10 mins or so.

Add all the other ingredients and mix into a dough. The dough should be fairly evenly kneaded but will be a lot wetter than bread dough.

Roll out on a floured board to ¼ inch thick and cut into small shapes or squares (I just use a pizza cutter to do this).

Lay out on to cookie sheets, cover with cling film and let stand for an hour. You need three cookie sheets for the quantities above. If you don't quite fill the sheets with cookies, you will have rolled them too thick and need to cook them longer.

Preheat the oven to 300 F. I bake these in a GE convection oven set at 300 F, but the temperature auto adjusts to 275 F. The idea is to cook the cookies for a long time at low temperature so that they get all the moisture baked out of them without burning. If you set the oven at a higher temperature you risk burning the molasses and they will have a bitter taste.

Bake for 1 hour 20 minutes or so. The cookies should be dry and hard (poke them with a finger to see if they are soft and bake longer if necessary). When done just turn the oven off and leave the cookies in while the oven cools.

Eat all the cookies and make some more.

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