Over the summer Oliver spent a little over a month with my parents for what we’ve affectionately called ‘Grandma & Grandpa Camp.’ (Even though to be fair, my sister who had the summer off from teaching did the bulk of the dog sitting.) Everyday they’d text message me pictures of Oliver’s daily adventures.
I loved receiving the pictures because they made it clear he was having a fantastic time, but they also made me miss him.
Toward the end of our time apart, I decided to bake some dog-friendly cookies to bring with me when we were reunited again. I made them because I missed him. I made them because I like baking for him. But mostly I made them because secretly I harbored a fear he wouldn’t want to come home with me, and I am certainly not above bribes. I think I am, in many ways, a good pet parent, but I knew I had nothing on my parents. While they had a generously sized yard, I had a tiny balcony. At my parents house someone was home with him nearly 24 hours a day, while I am often busy with my full-time job and hectic life. My parents’ almost rural suburb gave him the opportunity to sniff for deer, voles, and other exciting creatures, while mine offered only squirrels and the occasional rabbit. From a dog’s point of view, it seemed like my parents’ house was the easy choice.
Thankfully bribe or no bribe, I was showered with puppy kisses, though the cookies were incredibly well received as well. I hung onto this recipe for way too long because I highly doubted people were clamoring for dog cookie recipes, but it seemed like the perfect time to share it, for all the pooches who are feeling left out of enjoying the season’s tasty treats.
Adapted from Taste of Home
Makes about 36-48 cookies depending on the width of your log
-1 1/2 cups millet flour
-1/2 cup packed shredded sweet potato
-1 tablespoon bacon drippings (or vegetable oil)
-1/3 cup cooked, chopped bacon
-1/3 cup milk
Stir together all ingredients until dough just comes together. Roll the dough into a thin log and wrap in parchment paper. Chill in the refrigerator for a couple of hours until dough is firm.
Preheat oven to 350 degrees F. Slice into thin rounds about 1/4-inch thick . Place rounds on a cookie sheet and bake for 15 minutes, or until crisp and golden.