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Though I don’t currently have a dog, I consider myself to be a certified dog person, which means that I love to hang out with my canine friends whenever possible. This includes handing out treats – preferably homemade ones –  to show my devotion and get on their good side (a strategy that works with humans sometimes, too). I promise that your furry friends will flip for these biscuits, which are full of good stuff like peanut butter, whole wheat flour, rolled oats and wheat germ. They’re super easy to make and are bound to make you the star of the dog park. This recipe was adapted from one from my book The Good Cookie (HMH, 2002).

Yield: about 25 biscuits

Ingredients


Cookies

  • 1 ½ cups (187 grams) whole wheat flour
  • ½ cup (65 grams) all-purpose flour
  • ½ cup (88 grams) cornmeal
  • ½ cup (44 grams) rolled oats (either quick-cooking or old-fashioned)
  • ½ cup (127 grams) creamy peanut butter
  • 3 tablespoons (40 grams) canola oil or other neutral oil
  • 2 large (100 grams) eggs
  • ½ cup (118 grams) water

Garnish

  • 1 large egg whisked with 1 teaspoon water (for eggwash)
  • ¼ cup (32 grams) wheat germ

Instructions


  1. Position a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
  1. In a medium bowl, gently whisk together the flours, cornmeal, and oats. Set aside.
  1. In the bowl of an electric mixer, using the paddle attachment, beat the peanut butter and canola oil together until blended. Add the eggs, one at a time, and then the water. Add the dry ingredients one-third at a time at low speed, mixing just until blended.
  1. Turn the dough out onto a work surface and knead it once or twice, just until smooth. Sprinkle the surface and the dough with flour and, using a rolling pin, roll the dough out to a thickness of 3/16 inch. Using a 2 ½-inch cookie cutter (bone-, dog- or heart-shaped cutters are ideal), cut out as many biscuits from the dough as possible and arrange them on the prepared baking sheets, spacing them 1 inch apart. Brush the cookies with the eggwash and then sprinkle with wheat germ. Bake the cookies for 20 to 22 minutes, until lightly browned and hard. Transfer the cookies to wire rack and cool completely. Gather up the dough scraps (you may have to knead the scraps a few times, to make them stick together) and re-roll, cutting out more cookies.

Recommended Equipment


3 Pieces Dog Bone Cookie Cutters Set

Puppy Dog Paw and Bone Shaped Cookie Cutter

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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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