Wally for days

Thinking back on the last 7 months with the Wallander,  I'm always struck by just how much being dog owners has changed our lives. Morning routines, evening activities, even work hours (to some extent) are shifted to include the little furball, all modifications made willingly, with much love. Wally has transformed the way in which we live our Atlantic lives, in the best possible way.

We are not crazy-obsessive dog parents; however, one thing that we are particularly careful about is what we feed the monster. There is so much variability in the nutritional value of puppy food available, which can make finding an affordable, high-quality brand a challenge.  The same issue exists for treats, and the brands that sell the good stuff charge premium for their products. 

So, when my mom sent me this recipe for home made dog biscuits I jumped at the chance to give them a try. Wickedly easy, this recipe yields enough biscuits to last over a month, even when rewarded generously, and freezes exceptionally well. The ingredients are simple and healthy, all items that you mostly have in stock. I have to say, though, that this is the only recipe that I've posted in the last 3 years that I haven't tried myself (scout's honor)... but that said, judging from Wally's joyful, bright-eyed tail wags, the cookies probably taste pretty good.

Dog biscuits

Adapted slightly from King Arthur Flour

Ingredients

- 2 cups white or whole-wheat flour

- 1 cup rolled oats

- 1 tbsp dried oregano (*recipe calls for 1 tbsp dried/2 tbsp fresh parsley, but both are good for dogs)

- 1/2 cup dried non-fat milk

- 1/2 tsp salt

- 2 large eggs

- 1 cup peanut butter, crunchy or plain

- 1/2 cup + 1 tbsp cold water, enough to make a cohesive dough.

Yields about 45 large/60 small biscuits

Prep time: 20 minutes

Bake time: 40-60 minutes

Total time: 1 1/2 hour.

1.  Preheat oven to 300F and line a couple of baking sheets with parchment paper.

2. Mix together flour, oats, oregano, dried milk, and salt.

3. Add in the eggs and peanut butter, and stir to combine - the mixture will be crumbly.

4. Add enough water to bring the dough together, though not enough to make it soggy and sticky.

5. Roll the dough out to about 1/4 inch thick, and cut biscuit shapes out with a cookie cutter. Place the cut-outs onto a lined baking tray. Alternatively, drop tbsp-sized balls of dough on the baking pan and flatten to about 1/4 inch thick to make "dog cookies".

6. Bake biscuits for 40-60 minutes (I kept them in the oven for about 50); remove from the oven and let cool on the pan. Biscuits keep well at room temperature in an airtight container or Ziploc bag for up to a month; they can also be frozen in an airtight container or Ziploc bag.