Oatmeal Peanut Butter Dog Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
• Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
• Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Steps:

• Mix flour and milk until lumpy and then add peanut butter.
• Mix well and then add egg white.
• Mix well until it has the consistency of pancake batter.
• Add baking powder.
• Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
• Bake at 375ºF for 15-20 minutes or until golden brown on bottom.
• Allow to cool before serving.

Steps:

• 1. Preheat oven to 350°. Mix together dry ingredients. Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky.
• 2. Knead dough well. Roll the dough into 1/4" thickness and cut into shapes with dog cookie cutters.
• 3. OPTIONAL: Egg wash (one egg whisked with a fork and then brushed on with a pastry brush) on the treats before I baked them. It gives them a nice sheen once they're baked. Here's how they look before baking.
• 4. Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight.
• 5. If you and your dog can't wait that long, cool them completely on a wire rack before serving. Instead of cutting out more shapes with the left over peanut butter and oatmeal dough, I rolled it into balls. Then I made a cross hatch fork mark on the dog cookies. This is the same way you would do for human peanut butter cookies. After: The cookies get very hard, just the way dogs like them!
• 6. Storing: This peanut butter dog biscuit recipe makes biscuits that will last in a sealed air tight container at room temperature for one week. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months.