Oatmeal Cookies with Peanut Butter*
3 cups whole-wheat flour
1/2 cup uncooked rolled oats
2 tsp baking powder
1 1/2 cups milk, at room temperature
1 Tbsp molasses
1 1/4 cups creamy-style peanut butter
1/4 cup chicken broth, or sufficient for processing
Position the rack in the center of the oven and preheat at 375°F. Lightly grease or use parchment paper to line two cookie sheets or baking trays.
In a large bowl, using a fork or wire whisk, combine the flour, rolled oats, and baking powder.
In a medium bowl, using a wire whisk or electric mixer on medium speed, beat the milk, molasses, and peanut butter together until smooth. Stir in the chicken broth.
Using a large spoon, a spatula, or your hand, combine the two mixes, blending until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems a little dry, add a little broth, a tablespoonful at a time.
Turn the dough onto a lightly floured flat surface, and using a rolling pin, roll out to 1/4 inch thick. Use a 1 1/2-inch round cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it is reworked.
Place the cookies side by side on the prepared cookie sheets or baking trays. Bake for 20-25 minutes or until the cookies appear very dry and the edges are light golden brown. Remove the trays from the oven and cool to room temperature. Turn off the oven.
When the cookies have cooled completely, put all of them on a simgle baking tray and return them to the cooling oven. Leave them undisturbed, without opening the oven door, for 8-16 hours.
Note: Some dogs don't tolerate milk.
Makes 2 pounds (88 cookies per pound)