Sara baked these delicious dog treats for our Brittany Madie. We freeze them and take a few out for Madie everyday. Doesn’t everybody deserve a treat everyday? Madie highly recommends these crispy treats! Thanks Sara!
We substituted almond butter for peanut butter and used whole wheat flour. We also used Organic Valley organic nonfat dry milk and fresh parsley because we had them. Our dog bone cookie cutter was 3 1/2 inches.
Yield: about 42 larger (about 3 1/2″) biscuits, 60 smaller (round) biscuits
2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup rolled oats, regular or quick
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 cup Baker’s Special Dry Milk or nonfat dry milk
1/2 teaspoon salt
2 large eggs
1 cup peanut butter, crunchy or plain
1/2 cup + 1 tablespoon cold water, enough to make a cohesive dough
1) Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.
2) Mix together the flour, oats, parsley, dried milk, and salt.
3) Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly.
4) Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer).
5) To make biscuits using a dog-bone cutter, roll the dough about 1/4″ thick, and cut with a 3 1/2″ cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough.
6) To make dog “cookies,” drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4″.
7) Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
8) Remove the biscuits from the oven, and cool right on the pans.
Madie relaxing after her delectable treat!