RECIPE INGEDIENTS
3 cups whole wheat flour
1/2 cup uncooked rolled oats
2 t baking powder
1 1/2 cups milk, room temp.
1 T molasses
1 1/4 cups creamy peanut butter
1/4 cup chicken broth

Preheat oven to 375 degrees F.

RECIPE DIRECTIONS
Position rack in center of oven. Line 2 sheet pans with parchment paper. In a large bowl mix flour, oats, and baking powder. In a medium bowl whisk milk, molasses, and peanut butter until smooth. Stir in broth.

Combine the two mixes, blending until a soft dough ball forms. Turn the dough to a floured surface and roll out to 1/4 inch thick. Cut out as many cookies as you can, reworking the scraps as you go.

Place the cookies on the sheet pansd and bake for 20 to 25 mins. Edges should be dry and golden brown. Remove from oven and cool at room temp. Turn off the oven.

After the cookies have cooled, put all the cookies on one sheet pan and put back in your oven. Leave them without opening overnight or about 8 hours. This will remove any remaining moisture.

Note: Make sure your dog is not sensitive to milk.