Well, of course, it’s only people that can do the baking, but everyone can benefit from the outcomes. Like my puppy, who just turned one!
What says love and happy birthday more than some home-baked cookies. Nothing, that’s what!
I researched a few different recipes knowing that the main ingredient should be peanut butter as that’s one of his very favourite things! Also, I wanted to make something so I knew what was going into his cookies. The only difference with mine, compared with the recipe, was that I didn’t have any wholewheat flour so used all-purpose instead and used some chicken stock to bind it all together.
For this occasion I went with the “Best of Breed” biscuits but I’ve already decided that the next biscuits I make will be peanut butter and banana and peanut butter and pumpkin – all three of his favourite things!
- 2 cups White Whole Wheat Flour or Whole Wheat Flour
- 1 cup rolled oats, regular or quick
- 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
- 1/2 cup nonfat dry milk
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (9 1/4 ounces) peanut butter, crunchy or plain
- 1/2 cup + 1 tablespoon cold water, or enough to make a cohesive dough
- Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.
- Put the dry ingredients in a mixing bowl and stir to combine.
- Add the eggs and peanut butter. Stir to combine; the mixture will be crumbly.
- Add 1/2 cup + 1 tablespoon cold water, or enough to make a cohesive dough. Depending on the season, you may need to add a bit more (winter), or a bit less (summer).
- To make the cookies, roll the dough into walnut-sized balls onto a lightly greased or parchment-lined baking sheet and flatten to about 1/4” thick.
- Alternatively, roll the dough out to about 1/4” thick and cut out with a cutter of your choice. Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough.
- Lay the biscuits close together on the prepared baking sheets. Since the biscuits don’t include any leavening (baking powder, yeast, etc.), they won’t spread.
- Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for the shorter amount of time, the larger biscuits for the longer amount of time.
- When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
- Store in an airtight container or ziploc bag.
And yes, they were birthday boy Qanik approved!