In my life, I haven’t experienced another relationship like the one between a dog and their humans. Can you imagine what life would be like if we got as excited as they do when our favorite person came home from work, or asked us if we wanted to take a walk with them? They forgive our bad attitudes and forget the grumpy mornings. They just want to be around us. Their tails flap excitedly when we walk into the room. They love us so much.
It was our best dog’s birthday the other day. He turned twelve. We tried to return some of the love he has shown us for all these years with treats and homemade cookies. And we let him dictate the plan for the day, which meant everyone lounged around until like 6pm then got hyper and went for a walk.
I winged it with the cookies. I’m not a baker, but sometimes I try. I’ve baked enough that I’ve got a general idea of what to do to make a cookie. Still, it’s a bit of a guessing game.
I wanted to incorporate some of Brando’s favorite things: bacon, cheese, and peanut butter. We don’t have a lot of flour left, so I did without. I made oats into oatmeal. And I used egg whites to bind it all together.
Brando ate his cookies while we watched the tiger show. Are you watching it? I can’t decide if I’m glad that we did. I guess it’s given us something to think about besides the Coronavirus. ¯\_(ツ)_/¯
(Singing and clapping) “THIS IS YOUR BIRTHDAY SONG. IT ISN’T VERY LONG.” Happy birthday Brando. We love you a lot!!
Peanut Butter Bacon and Cheddar Dog Cookies
Yield: 40 small cookies
- 2 cups rolled oats
- 2 cups water
- 1/4 cup crunchy peanut butter
- 3-4 tablespoons egg whites
- 2 1/2 tablespoons bacon grease (or olive oil)
- 1/3 cup grated cheddar cheese
- Pre-heat the oven to 300°F with an oven rack in the middle position.
- Cook the oats and the water in a medium-sized saucepan until the oats have softened, about 10 minutes.
- In a medium-sized bowl, whisk together the peanut butter, egg whites, and bacon grease. Then add the cheese. Fold in the cooked oats and mix until combined.
- Using a spoon, drop the dough onto un-greased baking sheets, about 1 1/2 tablespoons per cookie. Leave a bit of space between cookies, but they don’t need too much. Bake until the cookies are set and a bit browned, about 35-45 minutes, rotating the pans every 15 minutes. Cool for 5-10 minutes on the baking sheet, then transfer to a cooling rack to cool completely, about an hour.