Cookies Fit For A Birthday Dog | Peanut Butter Dog Biscuits

Charlie turned 7 today, otherwise known as 49 in dog years.  Milestone almost reached.  Now most of you are probably thinking by the time the 7th birthday rolled around, our Labrador Retriever, would be a calmer, not nearly as excitable, lazier perhaps, dog.  Well, not this yellow furred wonder.  He might be turning 7, but he's going on puppy.  Boundless energy, it makes me tired just watching him.

I remember the day J and I got him, it was the Friday before the May Long weekend.  He was the last one in the pet shop (actually the last one in the 3 shops we went to.)  Recovering from Parvo, he had a patch of fur missing from his front right paw.  Which only amplified his cuteness factor.  He was so clumsy, comprised of 70% ears and paws.  I completely overlooked the fact that he was chewing on my purse as we were deciding whether or not to take the next step into 'doggie parenthood.'  Well, that was almost 7 years ago, even though, he chewed through my glasses, a beautiful pair of shoes, his bed (on more then one occasion) and scaled a 6ft fence to come visit us at the neighbours, I wouldn't change a minute of it.  He is a protector and best friend to our two kids, and as loyal as they come.  Happiest of Birthdays man's best friend.  Love you old boy.
Let's breakout the doggie biscuits and celebrate over a bowl of water!

Peanut Butter Dog Biscuits

Ingredients:
1/2 cup natural peanut butter
2 Tbsp canola oil
1 cup water
1 cup whole wheat flour
1 1/4 cups all-purpose flour
1 cup rolled oats

Method:
In Artisan mixer, combine peanut butter, oil and water until smooth. Add in flours and oats and mix until dough is smooth. Form the dough into a ball and wrap in plastic. Refrigerate for at least 30 minutes.
Preheat your oven to 350F.  Line baking sheets with parchment paper, set aside.

Roll out the chilled dough to about 1/4" thickness and use a cookie cutter to cut out as many shapes as you can. Carefully transfer to the prepared sheets. Bake the cutouts until firm and set about 11-13 minutes (depending on size.)  Cool on wire rack.  Store in an airtight container.

recipe adapted from: Whisk Kid