Doggie Oatmeal Cookies
- 2 1/3 cups whole-wheat flour
- 2/3 cup rice flout
- 1 cup uncooked rolled oats
- 2/3 pound raw beef, pork or lamb liver
- 2 Tablespoons beef or chicken broth (sufficient for processing)
- 2 large eggs
Preheat 350°F. Lightly grease cookie sheet. Combine flour and oats in a large bowl. In blender, process liver until smooth and beat in both eggs til well blended. Combine both mixes with hands until mixture pulls away from the sides of bowl and forms a soft dough. If too dry add broth 1 tablespoon at a time.
Turn dough onto floured surface and roll out 1/4″ thick. Cut out cookies, reworking scraps as you go. As the dough is reworked, it will become stiffer. Bake 20-25 minutes (sides will be golden brown and cookies will appear very dry.
**When cookies have cooled completely, put all of them on a single baking tray and return them to the cooling oven. Leave undisturbed, with out opening oven door for 8-16 hours