Today has been the most uncomfortably warm day of the year for me. How did I embrace the situation? Why, I baked cookies and bread in a hot hot oven, of course.
With a family party fast approaching this weekend, I really need to make sure my Dog Poison Cookies are ready to go for a large audience. I'm not expecting to bring people to their knees with joy or anything, but I want them to at least be as good as the other cookies that'll be there. So I went back to my recipe for V2 and made some adjustments I had thought about in my last cookie post.
Basically, more sweetness was added in the form of light corn syrup, an idea taken from those chewy version three cookies. I secretly also hoped this would reduce the dryness encountered in both V2 and V4. I also lowered the amount of raisins and increased the amount of chocolate.

OK, so this recipe actually turned out so good that I kind of wonder if I should hesitate to post it online. I mean, what if I end up running a successful bakery operation and people are crazy for these cookies? Do I really want them to be so accessible, thus cheapening the value of my special product? The answer, of course, is yes. Sharing is the best thing we can do, whether it be in the arts, food, or just every day physical things. So please, feel free to pirate these cookies. But give me credit for inventing them; I don't want anyone taking credit for these and making millions.
Dry:
- 4 oz Whole Wheat Flour
- 1.5 oz Flax meal
- 4 oz. AP Flour
- 4 oz. oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 6.75 oz. (1 cup-remeasured) brown sugar
- 2.5oz (around 3/8 cup) corn syrup
- 1 stick butter (room temperature would be best)
- 1/4 cup (1.6 oz.) canola oil
- 1 egg
- 2 teaspoons vanilla
- 3.5 oz. raisins
- 3.5 oz. chocolate chips
- 3 oz. chopped macadamia nuts
- Preheat to 375F.
- Sift/mix together the dry ingredients in a bowl (not your mixer bowl).
- Cream the butter, sugar, and corn syrup in mixer or by hand if you're superman.
- Add egg, mix well.
- Add vanilla, mix well.
- Add dry, mix well.
- Add extras, mix well (but not so long you smash the raisins or break up the nuts too much).
- Drop and bake as desired. I did fairly large droppings, probably around 3-4 Tablespoons each, and bake time was around 15 minutes total. Rotate the pan(s) after about 7 minutes and check after another 5.
I'm still baking lots of sourdough too, in case you haven't been religiously following The Windowpane Test, my other blog. Today, in addition to the really good cookies, I made what may have been my best bread EVER. Going on a memory of excellent roasted garlic boules at Beach Pea Baking Co. in Kittery, ME, I decided to have a go at it with a 20% whole wheat sourdough. Instead of roasting the garlic, I just smashed about 10 cloves and pan fried in a generous amount of good extra virgin olive oil. Other than a major deflation that shocked my core during the scoring just before baking, this bread came out freaking awesome.
I actually have another boule from the same dough in the fridge, retarding overnight. So tomorrow I'm going to bake another bread, hopefully this time without the deflation. I am pumped. This bread is lingering in my mouth with a sour garlicky goodness that is so nice it could be all I eat for the rest of my life. Humble, I know.BRIAN OUT.











































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