Cookies, for you and your little dog, too: two recipes

I've been on a cookie-baking jag lately, since I found some slightly-less-bad-for-you cookie recipes that don't taste like a cardboard box top.

Most of the cookies I've made have been dog-safe, so I haven't minded slipping one to the Ninjette every once in a while, but the last batch I made were cherry-chocolate chip (see recipe below) -- a veritable dog-killer. So I baked her some of her own.

Yes, I'm one of those crazy people that cooks for the dog. But my doggie meatloaf is to die for, I've been told.

Bonus: the cherry chocolate chip cookies contain only 100 calories and 5 grams of fat each.

For people: Cherry Chocolate Chip Cookies (adapted from www.eatingwell.com)

Ingredients
3/4 cup rolled oats, ground in a food processor to a flour-like consistency
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil or applesauce
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup chocolate chips and dried cherries (ratio is your choice -- mine was heavy on the chips)

Directions
Preheat oven to 350. Combine ground oats, flour, baking soda and salt in a bowl. In a separate bowl, beat butter, using a stand or electric mixer, until fluffy. Add oil or applesauce, white sugar, brown sugar, egg and vanilla; beat until smooth. Add the dry ingredients and mix until just combined. Stir in chocolate chips and cherries.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto baking sheets. Bake about 15 minutes, until golden on top. Cool for 2 minutes on the baking sheet, then transfer to wire racks to cool completely.


For poochies: Honey Mutts (adapted from The Organic Dog Biscuit Cookbook)

Ingredients
1 1/2 cups brown rice flour
2 cups old-fashioned, rolled oats (not instant)
1 egg
1 cup natural peanut butter
4 tablespoons unsweetened applesauce
1/4 cup honey
1/8 cup water

Directions
Preheat oven to 350. Combine all ingredients and mix thoroughly. Roll into small balls (about 1 inch in diameter) and place on an ungreased cookie sheet (they can be close together as they don't spread while cooking). Press each one down with your hand to flatten.

Bake about 15-20 minutes or until golden brown. Let cool completely on wire rack. Store in an airtight container or bag in the refrigerator.

Note: This recipe makes about 5 dozen cookies, but they freeze nicely.