Puppy Birthday Biscuits
It’s nearly impossible to believe that last week our beautiful basset hound turned ten years old. A little less than ten years ago we traveled to the outskirts of Mississippi to pick her up. Originally christened Angel by her owner, it was rapidly apparent as we made the drive back home that the name would not suit. As it so happened, the day before we arrived to pick her up, one of her litter mates had snapped a small perfectly-shaped bite out of her ear.
That’s how she got her name – Cookie – she was so delicious her sister just had to take a bite right out of her. She’s our own little chocolate chip.
Like most ladies of a certain age, Cookie has all the stuff she needs and prefers consumables as gifts. A steak would likely be high on her list, but since we are watching our girlish figure and I wanted it to be special, I made her cookies – or rather dog biscuits with another favorite food – peanut butter. If anyone in our house has a peanut butter sandwich (my husband almost daily), she sits patiently and waits for her bite of crust with just a smidge of peanut butter left on the edge.
You may think it’s a little whacky to bake for your dog, but quality wise these biscuits really are a treat and cost wise just pennies a biscuit! That’s a recipe for success! My girls have loved them and I’ll definitely make them again. The cute bone shaped cookie cutter is pretty adorable, but I think any pup would be happy to just have biscuits cut in squares. As for my husband and his peanut butter addiction – he did say the biscuits smelled unfortunately delicious while baking….
I checked – all biscuits were present and accounted for. Guess I need to whip up some people friendly peanut butter cookies!
Puppy Birthday Biscuits
Ingredients
1 cup oats
2 cups whole wheat flour
½ cup peanut butter (I used chunky – but doubt it matters)
1½ c hot water
Directions
Preheat oven to 350 degrees.
Spray a cookie sheet with baking spray.
Combine all ingredients with an electric mixer or by hand.
Add more water if it’s too crumbly or more flour if it’s too wet.
Roll out on a floured surface to about ½ – ¼ inch thick and cut into shapes.
Bake for 35 minutes then turn off the oven and leave the biscuits in the oven to dry out.
Open the oven door after about 20 minutes and let biscuits cool to room temperature.
Store in a plastic bag or airtight container.
