Ina Garten is my go-to for the best Whole Wheat Peanut Butter Dog Biscuit recipe, which is affectionally known as “Bailey’s Biscuits” in our house. This dog biscuit recipe is easy to make and one that you can keep on hand for a special treat for your pup or they make excellent gifts during the holidays to your fur friends.
- 1 1/2 cups Stone-Ground Whole Wheat Flour
- 1 cup All-Purpose Flour
- 1/2 cup Quick-cooking Oats (not instant), plus extra for sprinkling
- 1/2 cup Smooth Peanut Butter
- 2 Tablespoons Toasted Wheat Germ
- 1 Extra-Large Egg, Lightly Beaten
- 1 Egg Beaten with 1 Tablespoon water, for egg wash
Kitchen Gadgets: Parchment paper, Sheet Pan, Rolling Pin, Kitchen Aid Stand Mixer, Dog Bone Cookie Cutters
Preheat the oven to 325. Start by lining a sheet pan with parchment paper and setting it to the side. Prepare your stand mixer with the paddle attachment.
Combine the wheat and all-purpose flours, the powdered milk, oats, peanut butter, and wheat germ in the mixer and mix at low speed.
Keeping the mixer on low, add the egg and one cup of water. Mix until it forms a slightly sticky ball.
Place the dough out on a well-floured board and roll the dough out 1/2 inch thick.
Dip a dog bone-shaped cookie cutter in flour and cut out shapes in the dough. Collect the scraps, knead lightly, roll out again, and cut more dog biscuits. I was able to get about 30 medium dog bone biscuits out of one batch.
Note: you can use any size dog bone-shaped cookie cutter. If you use a smaller cookie cutter you might want to adjust your baking time.
Place the dog biscuits on the lined sheet pan and brush with the egg wash and sprinkle with oats.
Bake for 1 hour, until completely hard. My oven runs a little hot, so the second batch I made I baked for 45 minutes. If this is your first time making Bailey’s Biscuits set your timer for 45 minutes and check to see if they really need the additional 15 minutes.
Let cool on a cookie rack all the way before giving it to your dog! Enjoy!