Peanut Butter Dog Biscuits

When my son was young, he had a paper route. He made friends with all of the animals on that route, and many of them would follow him around for a block or two. One sunny Saturday morning a day after a snowstorm, he was late coming home. I was worried, and about to get in the car to go find him ... Sleepy and smiling, he walked through the door. It seems he had sat down on the ground with a furry four-legged friend to pet him for awhile, and they both fell asleep ... dog's head in his lap, and my son propped up against the house. He ended up with that route for almost 4 years and every Christmas he took that dog a treat for the holidays.

Your favorite canine will be so happy with these to munch on! Or give them away at Christmas time for a four-legged friend or two ...

Peanut Butter Dog Biscuits

Ingredients:

• 2 cups white whole wheat flour OR whole wheat flour
• 1 cup rolled oats (you can use regular or quick)
• 2 tablespoons chopped fresh parsley
• 1 cup 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)

Directions:

• Oven Temperature: 300 degrees F.
• Baking time: 45-60 minutes
• Makes: about 42 larger biscuits (about 3 1/2" bone sized) or 60 smaller biscuits (round)

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or lightly grease.

Mix together the flour, oats, parsley, dried milk and salt.  Add the eggs and peanut butter, stirring to combine. The mixture will be crumbly.

Add enough water to bring the dough together. If making in the winter, you may need to add a little more water; a little less in the summer.

To make biscuit using a 3 1/2-inch dog bone cutter, roll the dough to about 1/4-inch thickness , and cut with the cutter. Gather and re-roll the scraps, and continue cutting until all biscuit dough is used.

To make doggy "cookies", drop the dough in walnut-sized balls on the prepared baking sheets and flatten them to about 1/4-inch thick.

Bake the biscuits for the 40-60 minutes. Bake the smaller biscuits for the shorter amount of time. The biscuits will be a dark golden-brown, and will be dry and crisp all the way through. Remove the biscuits and cool on the pans.