Dog Biscuits with Oatmeal and Peanut Butter

2 Cups Whole Wheat Flour

1 Cup Quick Oats (i.e. Quaker Oatmeal)

¹/₃ Cup Peanut Butter

1½ Cups Boiling Water

1 Egg

 

Preheat oven to 350°

 

Add boiling water to peanut butter and beat until combined.

Add flour and oats and mix until incorporated.

Remove from bowl and knead dough slightly.

Roll out dough to approximately ¼” thickness. 

Cut with cookie cutters.  Poke center of biscuit with a fork.  This will allow steam to release while baking.

Roll scraps into balls and cross hatch with a fork (like you would for peanut butter cookies).  My dogs are small so these little bites are perfect for them. 

Arrange on cookie sheet lined with parchment paper.  Beat egg and brush tops of cookies with egg wash.

Bake for 40 minutes.  Turn oven off and leave in oven overnight.  This will increase the “crunch factor” which is good for your dog’s teeth. 

This batch made 18 biscuits and 24 small bites.

 

Since there are no preservatives in the dough, store in the refrigerator for up to one month.  If the batch has made more than a month’s supply for your pet, put them in a zip bag and freeze part of the batch. 

 

Packaged for Bake Sale.

For Pumpkin Dog Biscuits:
1/2 cup whole wheat flour
2 eggs
1 1/4 cup pumpkin puree
1/4 cup peanut butter (smooth or crunchy)
1/2 tsp. ground cinnamon
Water (add water until you have a stiff dough, about ¼ cup)
Additional flour for rolling
Put all ingredients in a bowl and combine.  Roll out as above.  Bake  at 350°, 20 for small or 30 minutes for large biscuits. Turn oven off to cool and leave biscuits in oven overnight.

Josie & Romeo Approved