Last night I fell victim to a Christmas cookie baking impulse. I had been trying to wait for Chris to get home to bake cookies, in part because I was scared that the bowl of the mixer would get stuck to the stand like it often does, and in part because I did not trust myself to be home alone with dozens of sugar cookies.
Self control? Not here. After all, I am the girl who ate raw slice and bake cookie dough by the tube while studying for finals in college.
Finally, when I could not resist any longer, I dragged the mixer out of the closet figuring that in the very worst case scenario I could bring it to my neighbor Bryan and ask him remove the stuck bowl for me. As I was about to start mixing ingredients, it dawned on me, I don’t have to make sugar cookies. I eyed the nearly empty jar of dog treats and a new idea was born.
After rummaging through our kitchen drawer for a few minutes, I finally found my trusty oats and peanut butter dog treat recipe. Normally I make them bone shaped, but why not make them in Christmas trees, gingerbread men (and women!), and stocking shapes? A new, more waistline friendly, breed of Christmas cookies was born!
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 3 tbsp peanut butter
- 2 tsp vanilla
- 1/2 cup oats
- 1/2 cup cornmeal
- 2 cups flour
- Pre-heat oven to 400 degrees.
- Combine wet ingredients in the bowl of a mixer.
- Combine dry ingredients in a large bowl, whisking together with a fork.
- Slowly blend dry ingredients into the wet ingredients in the mixer bowl.
- When dough is thoroughly mixed, roll out dough on a countertop to a 1/4 inch thickness. My dough was greasy enough not to stick to the counter.
- Use cookie cutters to form cookies, placing each cookie on a non-stick baking sheet.
- Re-ball, re-roll, and cookie cut scraps, repeating as necessary until all of the dough is used.
- Bake for 20 minutes, then turn off oven and allow treats to cool in oven until they are crispy.
- Torment drooling Mastiff with gingerbread man. (Optional.)