Whenever I walk into the kitchen, I have a shadow. A seventy-five pound dark brown shadow who parks his furry butt in front of the oven and sits there…watching and waiting for something to fall on the floor. He’s the exact same color as the floor, so he’s been tripped over and stepped on plenty of times, but not enough to keep him out of the kitchen. This picture was taken in another house and he was easier to see on that floor, but still found ways to get into trouble.
Chip has been a member of our family for almost twelve years. He’s the worst retriever in the history of Labrador Retrievers. Never once in twelve years has he brought anything back to me and dropped it. He’ll run after a ball with youthful enthusiasm and then forget what he’s doing or on the rare occasion he does bring it back, he won’t let go. He also isn’t a big fan of water. The only Lab I know who doesn’t like to jump into the pool. He’ll stand on the top step and lower himself slowly, but only until his stomach gets wet then he’s done. He doesn’t come when he’s called, he eats his own poo and he steps on the cat.
Really his only redeeming quality is that he’s a very sweet dog. When I’m feeling particularly fond of him, I’ll whip up a batch of these treats and maybe even drop a piece of cheese on the floor.
Peanut Butter & Oatmeal Dog Biscuits
Makes about 24
1 cup (125 g) unbleached all-purpose flour
½ cup (50 g) oats
2 teaspoons baking powder
½ cup (146 g) natural peanut butter
½ cup (125 g) milk or almond milk
1 Tablespoon olive oil
1 Tablespoon applesauce
Preheat oven to 350°. Line a baking sheet with parchment paper or cooking spray.
Combine flour, oats and baking powder in a bowl of an electric mixer. Add peanut butter, olive oil, applesauce and about half of the milk. Mix until well combine. If too dry, add milk, about a teaspoon at a time until mixture comes together. You may not use all of the milk. I’ve used regular milk and almond milk in this recipe with the same results.
Form dough into a ball and lightly flour a wooden board or counter. Roll dough out to about ½” thickness and use a small cookie cutter or cut into shapes. Bake 15-17 minutes. Let cool completely on baking sheet before giving to your puppy. Store in an airtight container and they will keep for about two weeks. 🙂
(*) I’m not the original developer of this recipe, but cannot locate where I found it. I’ve been using it for several years and honestly can’t remember if I’ve adapted it at all, with the exception of the almond milk in place of regular milk. Please comment if you know the author and I will give credit.