Cooper's House Cookies, LLC
We’re sorry to announce that Cooper’s House Cookies, LLC will be closing indefinitely. We loved being able to provide a healthy alternative to big brand cookies for the time we could. We are currently at a time in our lives where we are unable to provide the attention and time to creating these cookies on the scale in which makes keeping the business open viable. We want to thank all of our customers, puppies, and those who have supported us through this process. Below we have listed our official cookie recipe so those who would like to, can still make these delicious cookies at home for their pups! Thank you for your dedication and we again are so sorry to have to go! With love, Coopers House Cookies, LLC
Cooper’s Classic Cookie Recipe Roughly 120 Cookie Yield INGREDIENTS: • 4 cups Whole Wheat Flour • 2 cups of All-Natural Pumpkin • 2/3 cup of Dog Safe Peanut Butter (NO XYLITOL! We prefer Teddies or Smucker’s All-Natural Peanut Butter) • 2 Large Eggs • 1 tsp Cinnamon • 1 dough mixer (preferably stand mixer) • 1 cookie cutter of your choice! (smaller cookies may result in faster cooking times) • 1 dough roller (we prefer using a pasta roller to ensure precise thickness for all cookies) • Parchment Paper MIXING: • We prefer using a stand mixer as this dough is very thick and may cause damage to hand mixers • Mix all ingredients together adding wet ingredients first and flour last • Start with 4 cups of flour and add just a bit if the mixture is too sticky to roll out ROLLING AND BAKING: • The baking time may vary depending on the thickness of cookies • Try to roll cookies our as evenly as possible. A pasta roller was our process, but any process to get the thickness of the cookie as precise as possible is advised as this will help keep from burning on edges or undercooked portions of the cookies. 1. Roll dough into approximately 1/8 inch thick sections. 2. Use your cookie cutter to cut dough. We suggest cutting using a sharp cutter and cutting multiple cookies in each section. This will allow you to pull the uncut dough around cookies and re-roll to reuse and get the maximum number of cookies for your work. 3. Line a flat cooking sheet with parchment paper. Do not spray. 4. Load your cookies! They can get pretty close but make sure they are not touching. They should not expand much while baking 5. At 1/8 inch thickness, bake for roughly 11 minutes at 350 degrees Fahrenheit. Flipping half way is optional but not necessary. Baking times may vary. 6. Carefully remove your cookies from the over. Let rest roughly 5 minutes then break one cookie to make sure the inside is not soft as they will not store properly if not fully cookies through. 7. Store your cookies in the freezer up to a year, in the fridge up to 6 months, or on the counter for up to 3 months. 8. Let your puppy enjoy!
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