Dog Christmas “Cookies”

Dog Christmas "Cookies"

We spend a lot of time during the holidays making yummy treats for all of the loved ones in our lives and I think it’s important not to forget some of the most-loved-ones… our pets! When the DogVacay Blog reached out to me sharing their post on holiday recipes for dogs I thought it was only right to share it with all of you and then do a post myself on the updated version of my homemade dog treats. The DogVacay roundup takes homemade treats for your dog to a whole other level with ridiculously clever recipes so if you’re looking for something unique, you’ll be able to find it there. You may remember last summer when I first posted on these homemade dog treats that we made for Weezy’s birthday. Since then, I have made them over and over and the recipe has evolved into what I think it the perfect homemade treat for your dog. I started making these for my brother and grandmother’s dogs and they love them too so I decided to make all the dogs in the family these for Christmas. The best part about this recipe is that it makes 180 treats (seriously) so make some of have plenty to keep for your dogs and give the rest to your loved ones with dogs!

Preheat your oven to 325 degrees and line two baking sheets with Silpat liners or parchment paper. 

1. In a large bowl combine 1 cup steel cut oats and 1/3 cup unsalted butter that’s been cut into small pieces.

2. Bring 1 cup of chicken stock {I use our homemade stock} to a boil in a small sauce pan with 1 diced peeled carrot. Pour the boiling stock with the carrots into the bowl with the oats and the butter, stir to combine and allow to soften the oats and melt the butter while you work on the other ingredients.

3. In another bowl combine 1/2 cup milk, 1/3 cup natural peanut butter and 1/4 cup nonfat plain yogurt. Use a fork to thin out the peanut butter and get everything as smooth as possible, set aside.

4. Add 3/4 cup cornmeal and 3 packets of powdered beef bouillon to the bowl with the oat and stock mixture. Use a spatula to mix it all together.

5. Add the peanut butter mixture to your bowl and mix well. Start adding in whole wheat flour, one cup at a time until your dough starts to thicken up. You may need up to 3 cups of the flour, it differs each time I make it. Once it starts to thicken up and become less sticky, dump your dough onto your counter and knead together adding more flour as necessary.

6. You want to add enough flour that your dough is smooth and able to roll out without sticking to the counter but not so much flour that your dough is crumbly. Once you have the right consistency, roll the dough out to 1/4″ thickness and use a 1″ cutter to cut out your treats. These won’t spread out while baking so you can put them as close as possible on your baking sheet. Bake for 45 minutes until dry to the touch and then let cool completely before storing in airtight containers.

Dog's Christmas Cookies

Dog Christmas “Cookies”

Makes 180 1″ treats

1 cup steel cut oats

1/3 cup unsalted butter, cut into small pieces

1 cup chicken stock

1 carrot, peeled and diced

1/2 cup milk

1/3 cup natural peanut butter

1/4 cup nonfat plain yogurt

3/4 cup cornmeal

3 packets powdered beef bouillon

3 cups whole wheat flour

Preheat your oven to 325 degrees and line two baking sheets with Silpat liners or parchment paper. In a large bowl combine oats and butter. Bring the stock to a boil in a small sauce pan with the carrot. Pour the boiling stock with the carrots into the bowl with the oats and the butter, stir to combine and allow to soften the oats and melt the butter while you work on the other ingredients. In another bowl combine milk, peanut butter and yogurt then use a fork to thin out the peanut butter and get everything as smooth as possible, set aside. Add the cornmeal and the bouillon to the bowl with the oat and stock mixture. Use a spatula to mix it all together. Add the peanut butter mixture to your bowl and mix well. Start adding in the flour, one cup at a time until your dough starts to thicken up. You may need up to 3 cups of the flour, it differs each time I make it. Once it starts to thicken up and become less sticky, dump your dough onto your counter and knead together adding more flour as necessary. You want to add enough flour that your dough is smooth and able to roll out without sticking to the counter but not so much flour that your dough is crumbly. Once you have the right consistency, roll the dough out to 1/4″ thickness and use a 1″ cutter to cut out your treats. These won’t spread out while baking so you can put them as close as possible on your baking sheet. Bake for 45 minutes until dry to the touch and then let cool completely before storing in airtight containers.

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