*Original Kitchen Mom Recipe
2 teaspoons Chicken or Beef Bouillon (or 2 cubes)
2 cups water
1/4 Cup Honey
1 Cup Peanut Butter
2 Tablespoons Olive Oil
1 Egg White
1 Cup Rolled Oats
2 1/2 Cups Whole Wheat Flour
2 Cups White All-Purpose Flour
1. In a large bowl, mix the white flour, whole wheat flour, and the rolled oats. Set aside.
2. In a medium saucepan bring the bouillon and water to a boil making sure all the granules are dissolved. You can substitute 2 cups of canned broth instead of using bouillon and water if desired.
3. Remove pan from heat and stir in the honey, peanut butter and olive oil. Stir well until combined and no lumps exist. Allow this mixture to cool completely. You don't want a hot mixture to cook the egg white when added.
4. When the mixture is cooled, add the egg white and beat well. Slowly add in the flour mixture and beat well until all is incorporated. You may need to mix the last bit in by hand.
5. Roll dough out to about 1/4 inch thickness and cut with bone shaped cookie cutter. Or use any shaped cutter you like or just cut into squares or rectangles.
6. If desired, poke holes down the center of each bone with a fork. Use something circle shaped to press curved corners.
7. Place on cookie sheets lined with parchment paper and bake 2 pans at a time on separate shelves (arranged in the middle of the oven) at 350 degrees for 20 minutes, rotate pans to opposite shelves (moving the bottom pan to the top shelf and top pan to the bottom shelf) and bake an additional 10 minutes. Treats should be lightly browned on edges. Watch your first batch, if your treats are thinner they will bake faster.
8. Allow treats to cool completely before storing. Any heat left in the treats will cause moisture once stored and they will spoil faster.
9. Store in an airtight container 1-2 weeks on the counter, or in refrigerator for longer freshness. This recipe made over 7 dozen 2 1/2 inch long treats so I stored some in a ziplock bag in the freezer. These should keep for 2-3 months.