NOT my own recipe. Gleaned from elsewhere.
This is my standard dog cookie recipe. After fooling around trying different things over the years, these are the only kind I make.
They’re real easy! Dogs love them!
1 can of wild-caught salmon or jack mackerel (this is the tall can, probably 1 pound, do not drain) (you could also use an equivalent amount of tuna)
1 cup of good-quality peanut butter (I use natural kind, 100% peanuts, smooth works best)
6 cups of rolled oats (put in a blender, grinder or food processor and grind them up quite fine)
Pour the contents of the can of fish into a large bowl, breaking it up into flakes with a fork. Add eggs, stirring them into the fish to mix well. Add the peanut butter, mixing till well blended. Then add the
oats and mix the whole batch well. If it seems too wet or sticky, you can add more oats to firm it up. You should be able to handle it without it sticking real bad to your hands.
Now, divide the dough in two and put half of it on each of two large square cookie sheets (do not grease the sheets). Pat the dough down evenly to cover the whole sheet; it will be about 1/4″ to 1/2″ thick.
Next step is very important! Using a knife or the edge of a metal spatula, score the flattened batter into square cookies…I have small dogs and make my cookies about 1″ x 1″, and get about 150 cookies from
a sheet, or 300 for the two sheets. Just make lines criss-crossing across the length and width of the sheet. By doing this, when the cookies are done baking, they are all cut and ready to eat!
Now put the cookies in a 300 degree oven on the middle and top rack for one hour. After an hour of baking, leave the sheets right in the oven with the oven door closed until they are cool. They will come off the pan easily and break cleanly along the lines where you scored the dough.
These keep well without refrigeration, as they come out fairly crisp.
I have found when making dog cookie recipes that it is best to avoid any kind of added sugar…it just makes the cookies burn, and the dogs sure don’t need sugar anyway. Try to get peanut butter that does not contain sweetener.
You could certainly make this recipe half-size, and you could use round cookie sheets if that’s what you have.