Rick's Ridiculously Delicious Doggie Dunks

This recipe comes from my friend Rick.  Rick is an expert in The Distance Between Any Two Points but he is especially wise when it comes to homemade dog cookies and the art of Not Screwing It Up.  Recently he mentioned his recipe and was kind enough to share it with me.  I tested the recipe myself in my testy kitchen and was quickly reminded that the way I bake is exactly like the way I drive.  Mishaps abound.   Therefore I have included Rick's recipe in its entirety, and for those who drive the way I do, a repair-kit version follows.


With many thanks and humble apologies to Rick.....


2 1/2 C Whole wheat flour
1 C Oatmeal (Quaker Quick Oats, uncooked)
1/2 C Corn meal
3/4 C Non-fat dry milk
1/4 C Peanut butter
1/4 C Canola ( or olive) oil
1 1/2 TBSP Wheat germ
1 Egg (beaten)
1 1/4 C Water (approx.)


Mix dry ingredients, add mixture of Peanut butter, oil, and beaten egg, add water, and knead thoroughly.

Separate into two equal amounts (easier to work with)
Place in sealed plastic container overnight @ room temp. (optional)
Roll out to approx. 3/8" thickness, and cut shapes
Place on greased (or non-stick) cookie tray, and bake 50 minutes @ 325 degrees
Turn off oven, and let cool IN oven for several hours (or overnight)


And now for the recipe-challenged folks, the All Else Fails version:

• Forgot to buy non-fat dry milk? Just pretend you did and then don't look.
• Waitaminute.  It says whole wheat flour?  White, brown--if you squint, they all look the same. 
• Knead? Thoroughly?  Oh. Oops.
• Too impatient to seal in plastic overnight?  Me too. Hit fast forward and don't worry about it.
• Roll out into whatever thickness it takes to make it stop sticking to the counter, rolling pin and fingers.
• Skip the greasing the pans part if you're pressed for time.
• Cool IN the oven?  Oops again!  Just let them sit on the stove for a very long time.
• Dog treats? As in canines?  Aha!  No wonder the baby finches are barking....