Friday, August 16, 2013

Carob Chip Cookie Dog Treats


 Our dogs love homemade treats. Here at Maison Mutt we try to use best products we can (organics as often as possible) for us and our pups but we understand that not everyone can do this.

 All these items are easily attainable whether using organic or conventional products.  We also do not own a microwave. Nope, we don't miss it. We just use a double boiler method for melting. Simple and safer. Hope you get a chance to try this recipe!

Not Just For Chocolate Labs Chocolate & Peanut Butter Cookies

Stuff You Need:
  • 3/4 cup rolled oats
  • 2 cups whole wheat flour
  • 4 tsp carob powder - we use this brand
  • 1 cup natural peanut butter - we make our own but you can use this
  • 1 cup milk, low or fat free
  • 1/4 cup carob chips (don't use unsweetened...they will melt) -we use this brand. Stores like Whole Foods carries it.
How to:
  1. Preheat oven to 350° F
  2. In a large bowl, whisk together the oats, flour, and carob powder.
  3. In a microwave safe bowl, warm the peanut butter for approximately 30 seconds. For those of you like me that don't use microwaves, just heat peanut butter in a double boiler for same amount of time.
  4. In a small bowl, whisk the warmed peanut butter and milk together with a fork until thoroughly combined.
  5. Make a well in the dry ingredients and pour in the peanut butter mixture.
  6. With a wooden spoon, stir until combined. The dough will be very thick.
  7. Fold in the carob chips.
  8. Place a sheet of parchment paper on a baking sheet.
  9. Using a 1 inch cookie scooper, pack the fudge-like dog cookie dough into the scooper with your hands.
  10. Release the ball and once on the baking sheet, flatten to a cookie shape.
  11. Bake for 15 minutes. Cool completely on a wire rack. Or, leave in the shut off oven to cool for 2 hours.
Keeping: These carob dog treats can be stored in the refrigerator for up to 2 weeks. Freeze and use before the end of 6 months.
Amount: Will make approximately 42 cookies, or 3 1/2 dozen, using a 1 inch cookie scooper.


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