Peanut Butter Dog Biscuits:
Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
In a stand mixer on low speed mix together:
1/4 cup water
1 teaspoon vanilla
1/4 cup oil
1/4 cup peanut butter
1 mashed ripe banana
Add and mix until well blended on low speed:
1/2 cup oats (regular or quick)
1/2 cup cornmeal (yellow or white)
2 cups flour (I use all purpose)
The dough should be very stiff. Sprinkle a layer of oats on your work surface to prevent sticking and turn the dough onto the oats. Sprinkle more oats on top of the dough and roll or pat the dough to about 1/2 inch thickness. If your dough is too soft add more oats and work them in. Cut biscuits the shape of your choice and transfer to your cookie sheet(s). The biscuits don't spread so you can place them close together. I use a bone-shaped cutter I've had for years. You can cut rounds, squares, etc. I put a fork prick in the center of each biscuit just for looks.
Bake at 350 for 17-20 minutes. Flip the biscuits over and cook for 15 minutes more. Remove to a rack a cool. I divide the biscuits into zipper bags and freeze them, just leaving out what the Girls will eat in a weeks time or so.
NOTES: I always double this recipe. This is a very heavy dough and a portable mixer couldn't handle it, although you could mix the dry ingredients in my hand if you are ambitious.
Adjust the baking time for the thickness of your biscuits.
In the past I have added canned pumpkin (1/2 can) to replace the water. The Girls ate the biscuits but I could tell they like the original recipe better. You can adjust, add or subtract ingredients any way you like.