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Best in Show

It may sound a little over the top to make your own dog treats, but once you do, it's hard to go back. My dogs are unbelievably picky about what they eat, and it's hard to find treats that they can both agree on. I really didn't know this could even be a dog problem until these two puppies came into our lives - but here we are...

King Arthur has so many great recipes, so of course their dog treats are a home run. They only have a few ingredients, come together quickly, and would make a great gift as well.

My helper is ready!

The mixture looks really crumbly at this point, but once you add some water will will come together perfectly.
Obviously the best part is selecting the cookie cutters.
This dough is super forgiving and easy to work with.
What's a spookier dog treat than a cat?


Best of Breed Dog


by King Arthur Flour


  • 2 cups (227g) King Arthur White Whole Wheat Flour

  • 1 cup (85g) rolled oats, regular or quick

  • 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley

  • 1/2 cup (56g) Baker's Special Dry Milk or nonfat dry milk

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 cup (269g) peanut butter, crunchy or plain

  • 1/2 cup + 1 tablespoon (128g) cold water, enough to make a cohesive dough


  1. Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.

  2. Mix together the flour, oats, parsley, dried milk, and salt.

  3. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly.

  4. Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer).

  5. To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.

  6. To make dog "cookies," drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4".

  7. Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.

  8. Remove the biscuits from the oven, and cool right on the pans.

Bon appetit!

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