Dogs love Cabot cheese too, so why not whip of a batch of these homemade treats for your dog and skip the store bought biscuits. Rich and savory, these cheesy dog treats are full of protein and healthy grains. Let us know whether these dog treats got the tails wagging by leaving a review or posting on Cabot's Instagram or Facebook.
Ingredients
1½ cups beef broth
- 1 cup uncooked “old-fashioned” oats (not “quick”)
2 sticks Cabot Salted Butter
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
- ½ cup nonfat powdered milk
- 1 large egg, lightly beaten
- ¼ teaspoon salt
- 1 cup cornmeal
- 1 cup wheat germ
3 cups King Arthur Whole Wheat Flour
Directions
- BRING beef broth to boil.
- PLACE oats and butter in large bowl and pour hot broth over them; let stand for 5 minutes.
- PREHEAT oven to 300°F. Grease two large baking sheets.
- STIR cheese, powdered milk, egg and salt into oat mixture. Add cornmeal and wheat germ and mix well. Add flour, ½ cup at a time, mixing well after each addition.
- TURN dough out onto work surface and knead for 3 to 4 minutes, adding more flour if necessary to make very stiff dough. Pat or roll dough into ½-inch thickness.
- CUT into desired shapes and arrange on prepared baking sheets.
- BAKE for 1 hour. Turn off heat and leave in oven for 1 ½ hours or longer for desired crunchiness.
Recipe Note
For more dog treats that your furry friends will enjoy try Cabot's Doggie Pupcakes with Peanut Butter Frosting and Cheesy Dog Crackers. Kids will love to help with these recipes for the pup in your life.
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Dogs love Cabot cheese too, so why not whip of a batch of these homemade treats for your dog and skip the store bought biscuits. Rich and savory, these cheesy dog treats are full of protein and healthy grains. Let us know whether these dog treats got the tails wagging by leaving a review or posting on Cabot's Instagram or Facebook.
Directions
- BRING beef broth to boil.
- PLACE oats and butter in large bowl and pour hot broth over them; let stand for 5 minutes.
- PREHEAT oven to 300°F. Grease two large baking sheets.
- STIR cheese, powdered milk, egg and salt into oat mixture. Add cornmeal and wheat germ and mix well. Add flour, ½ cup at a time, mixing well after each addition.
- TURN dough out onto work surface and knead for 3 to 4 minutes, adding more flour if necessary to make very stiff dough. Pat or roll dough into ½-inch thickness.
- CUT into desired shapes and arrange on prepared baking sheets.
- BAKE for 1 hour. Turn off heat and leave in oven for 1 ½ hours or longer for desired crunchiness.
