Can't Make Crunchy Dog Cookies... - German Shepherd Dog Forums
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post #1 of 7 (permalink) Old 09-03-2019, 10:26 AM Thread Starter
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Can't Make Crunchy Dog Cookies...

As per the subject title, we haven't figured out how to bake Sheba's homemade cookies so that they're crunchy... unless we leave them in the oven for so long that they practically become charcoal. We've been experimenting with various recipes (found here and elsewhere) that include peanut butter, but they always end up kinda soft/chewy, which tends to build up on her teeth, rather than crunchy ones that end up keeping her teeth cleaner. Is it that the peanut butter is preventing them from crisping up? Sheba, ever the Diva, has requested that her peanut butter cookies must have a satisfying crunch, or she just may file a formal grievance!

So what are we doing wrong... any ideas?

Thanks,
Glen
www.FocusOnNewfoundland.com


OUR DOGS:
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purebred Shih Tzu - Chrissy
mixed Maltese/Scottish Terrier - Bubba
purebred GSD - Chrissy
purebred Toy Poodle - Freeway
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post #2 of 7 (permalink) Old 09-03-2019, 04:29 PM
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Keep them in the freezer
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post #3 of 7 (permalink) Old 09-03-2019, 04:57 PM Thread Starter
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Quote:
Originally Posted by dogma13 View Post
Keep them in the freezer
Well yes, but they still get gooey/chewy when she's eating them. I want to know how to make 'em crunchy, for when they aren't in the freezer. Like a Milkbone.

Glen
www.FocusOnNewfoundland.com

OUR DOGS:
purebred GSD - Sheba
purebred Shih Tzu - Chrissy
mixed Maltese/Scottish Terrier - Bubba
purebred GSD - Chrissy
purebred Toy Poodle - Freeway
purebred Toy Poodle - Benji
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post #4 of 7 (permalink) Old 09-03-2019, 05:33 PM
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I don't know that you're doing anything wrong, but without the preservatives usually found in commercial treats, this will be a challenge. I'd try making up a small(ish) batch and dividing it into fifths or something. Then experiment with lower baking temps, over longer time periods, with each fifth segment. See if that doesn't come closer to what Sheba wants and what you're trying to get.
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post #5 of 7 (permalink) Old 09-03-2019, 05:46 PM
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Dough rolled about 1/4" thick and then cut with a cookie cutter? or thicker?



Did you try cooking at a lower temperature (about 200*) for a longer period of time, then turning off the stove and leaving them in the oven over nite?


You could also try cooking at a slightly lower temp then the recipe calls for (so they won't burn), flipping them when they are done, then, turn down oven to about 125* and cook them a while longer to dry them out. Then leave in oven until it's cool.



Moms
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post #6 of 7 (permalink) Old 09-03-2019, 05:59 PM
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Maybe try a food dehydrator after you have baked them to remove excess moisture with further cooking.
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post #7 of 7 (permalink) Old 09-03-2019, 07:37 PM
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Food dehydrator.




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