Comet Cookies

We make our own dog cookies, and so can you!
They’re really easy!

Our recipe originates from a newspaper article from when I was a teenager and has been modified many times since. You know your dog best, so you can modify this recipe or find another to suit your preferences. 

You can go to the extra effort, cutting them out with shaped cutters or even lightly decorating them, but we just use a pizza cutter to make small squares in a fraction of the time, and Comet’s none-the-wiser. 

Comet Cookies

Preheat oven to 275°
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3 cups whole wheat flour

2 cups oats

1/4 cup wheat germ, optional but adds protein, fiber and other benefits.

1/4 cup powdered non-fat milk, optional but adds protein, vitamins and minerals.

1 can pumpkin

1/3-1/2 cup creamy peanut butter

1 large egg

1 Tblsp brown sugar (yes, sugar- they are treats and this is very little per cookie, though you could certainly omit, Comet prefers them with a little sweetness)

1 tsp ground cinnamon
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Mix dry ingredients in a large mixing bowl. In a separate container blend canned pumpkin, egg and peanut butter until well combined. Add the wet to dry and mix thoroughly. If you have a stand mixer, this is quick, clean and effortless.

Roll the stiff dough into to 1/2 inch thickness. Cut into desired shapes. For super quick cookies, use a pizza cutter to cut intersecting lines of any size you desire. You can make many dozens of bite-sized treats. I suggest squishing any sharp cookie corners before baking.

Place on a baking sheet or two and bake for 2- 2.75 hours. Cookies are done when they don’t depress when squeezed between your fingers.

Store in an air-tight, puppy-proof jar.

To make the biscuits shiny or to add sprinkles, brush the biscuits with an egg wash before baking.