Ingredients
3 1/2 cups whole wheat flour
2 tbsp. baking powder
1 16 oz. jar of peanut butter
2 cups milk
Preparation
Preheat oven to 375. Stir milk and peanut butter in large bowl until blended. Add flour one cup at a time with 2 tsp. of baking power. After 3 cups are combined with 2 tbls baking powder, start kneading with hands adding last 1/2 cup of flour. Put a large handful on a greased cookie sheet (I use Pam). Sprinkle with a small amount of flour and roll with a rolling pin to 1/4 inch thickness. I use three to four cookie sheets. With a dinner knife or pizza wheel, score the cookies into little squares. You can also cut them into shapes with cookie cutters. The shapes are a lot of work and my dogs don’t seem to care so forget that! Bake for 20 to 25 minutes until golden brown. Cool on wire rack and store in air-tight container. Woof!
