I’ve always been a huge fan of Paddock Cakes, but as my days at the barn ramped up, so did my treat usage and eventually ordering a $30 bucket of treats every 4 weeks became, as my husband would call it, “excessive”. So off on my treat making endeavor I went! After browsing many Google results, such as this, many ingredients commonly came up and I assessed my current inventory and came up with my own concoction. The only additional ingredient I had to purchase was molasses. Everything else I added I researched to make sure it was horse digestion safe.
The first version of the cookies (pictured right) included oats, molasses, finely chopped apple, water, a light sprinkle of chia seeds and plain flour.
The second version, prepared for Christmas, had little indents in the tops to push in peppermint candies. These were especially well loved by Leo, but in this case the apples were not finely chopped enough and retain so much water that by the time the second day rolled around the peppermints had melted into the cookie - so, sticky but still delicious!
Perfected HH Cookie Recipe (muffin style)
- 1 cup plain Oats (add more as needed for consistency desired) (plain Quaker oats - like for oat meal)
- 2 cups oat flour, or processed oats (see above)
- 1/4 cup ground flax
- 1/4 chia seeds
- 1-2 ripe bananas
- 5-6 ounces of molasses (I usually just eye half a jar of the Grandma’s brand molasses)
Then add whatever else your heart desires, chopped apples (finely chopped!), carrots, banana chips, etc.
I try to keep mine low on sugar, but felt the need to decorate with some light icing for Valentine’s Day. The recipe is fairly easy to alter and to transform the “batter” from muffin style to the “dough” cookie cutter style: I simply add more oat flour (or processed oats) and water and work it to the desired consistency. Though I will mention, if you’re doing all or mostly cut out cookies, use almost all oat flour/processed oats. The larger oatmeal chunks make it hard to make a straight cookie cutter cut. Be sure to bake thoroughly so they are longer lasting!
I think I usually bake around 350 and leave in from 15 - 20 minutes. Adjust according to your own oven, mine is a bit wonky and I tend to go a lot by “I feel like it should be this temp today” so… just monitor them!
The icing recipe is fairly easy: water, powdered sugar and gel food coloring. Just use a ratio that works for you! And decorating is obviously not my forte.