It’s cold outside, so I like to warm up the house by using the oven. Today, because we are out of dog treats, Nellie and I are going to make a batch of her favorite cookies. She helps by keeping me company, and by reminding me to take the treats out of the oven.
This is an easy recipe, with ingredients that most everyone has on hand. It makes two big cookie sheets full of treats, too. We only have one dog now, and one batch lasts at least a month—and that includes days when little visitors come and give Nellie many extra cookies.
Nellie doesn’t have allergies, so I often use whole-wheat flour. I’ve used half whole wheat, and half rice flour, and this time I’m going to use 9-grain flour—just because that’s what came to the top. I use “old-fashioned” oats, but the quick type would work just as well.
Once you’ve mixed up the dry ingredients, and stirred in the peanut butter, add about 1 ¼ cups very hot water, and stir it all together. You should have a nice, puffy dough. If it seems too sticky, add a little more flour.
This recipe will fill two cookie sheets—you can place the cookies quite close together, as they won’t spread.
Bake the cookies (both sheets) for 40 minutes. Turn off the oven and leave the cookies in the oven overnight. (This is why you wait until after supper to make them.) In the morning, they will be crisp and cool and have just the right crunch. Don’t worry—your dog will remind you that they are in the oven!
Store the cookies in a covered tin in the refrigerator.
This is a fun baking activity to do with children—the sizes don’t have to be precise, and even though it’s best if the cookies are flattened evenly—flatter ones will be crisper than the fatter ones, that’s all. And…if batter is tested (or the finished cookies, for that matter), it won’t make a bit of difference…you know exactly what’s in “Nellie’s Favorite Cookies”.