Prep Time: 15 minutes
Cooking Time: 20 mins. per sheet
Serves: varies based on cookie cutter
That’s my dog Lucy, and she is a total treat snob. If the treats are not up to her expected level of excellence she does one of two things. She either looks at the treat, then the treat giver with an expression of “yeah, right” OR she takes the treat and holds it in her mouth just long enough to ensure it’s slimy when picked off the floor. Here is one of the treats I never have to pick up off the ground.
1 1/2 cups whole wheat flour
1/4 cup rolled oats
1 tsp. baking powder
3/4 cup milk
1 cup peanut butter*
1 tbsp. blackstrap molasses
1. Preheat oven to 350°F.
2. Sift the flour, oats and baking powder together in a medium bowl.
3. Using an electric mixer combine the milk, peanut butter and molasses. Beat until combined. Add the flour mixture and continue mixing until combined. **Note at this stage I insert my mixers dough hook and knead on low for 2 or 3 minutes. If you do this, skip step #5.
4. Turn the dough out onto a floured surface.
5. Knead until a soft dough forms.
6. Roll out to 1/2″ thickness and cut with a dog bone cookie cutter. Place biscuits on an ungreased cookie sheet. Bake each batch for 20 minutes.
7. Let cool on a wire baking rack or paper towels. Let cool completely before serving.
Woof! And Mike says, “It’s ok to use either crunchy or smooth peanut butter and that I don’t even notice when he uses the real healthy kind!”