3 cups whole-wheat flour
½ cup uncooked rolled oats
2 tsp baking powder
1¾ cups lactose free milk, at room temperature
1 tbls molasses
1¼ cups chunky peanut butter
1. Preheat the oven to 375F. Lightly grease two cookie sheets with veggie shortening or line with parchment.
2. In a large bowl, using a fork or wire whisk, combine the flour, rolled oats, and baking powder.
3. In a medium bowl, using a wire whisk, beat 1¼ cup of milk, molasses, and peanut butter together until smooth.
4. Gradually blend the peanut butter mixture into the dry ingredients until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems a little dry add the remaining milk one tbls at a time.
5.Turn the dough onto a lightly floured surface and roll out to ¼ inch think. Use 1½-inch cookie cutter to cut out as many cookies as you can. Rework the scraps as you go, the dough will become stiff as it is reworked.
6. Place the cookies on the baking sheets and bake on the middle rack for 20 to 25 minutes or until the cookies appear very dry and the edges are golden brown. Remove the cookies from the oven and allow to cool to room temperature. Turn the oven off.
7. Once the cookies have cooled to room temperature, put them all onto one baking sheet and return them to the cooling oven. Leave them undisturbed for 8 to 16 hours.
So that's it! I hope Auntie CET and her friends who will be potential bulldog parents will enjoy these recipes. I would love to meet these potential bulldog parents, and I'm sure they'd have fun meeting me too! I'm always up for making new friends (people friends that is). Let's have a date!
1 comment:
thanks aiko! i will pass along the recipes to my mom, who likes to bake cookies for our westie, chili. i'm sure chili will love them too! :o)
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