• 1-1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup rolled oats
• 1/2 cup water
• 1/2 cup canola oil
• 2 eggs, lightly beaten
• 3 T. peanut butter
• 2 T. vanilla

Preparation -
Combine both kinds of flour plus the cornmeal and oats, in a large bowl; mix well. Make a well in the center of the dry ingredients and add the water, canola oil, eggs, peanut butter and vanilla. Mix well to form a dough. On a lightly floured surface, roll the dough to about 1/4" thick. Cut with a dog bone (or other shape) cookie cutter. Arrange on greased cookie sheets, about 1/4" apart. Re-roll the trimmings. Bake in a preheated oven at 350º for 20 minutes. Turn off the oven and let the biscuits cool and harden for at least 2 hours before storing in a tightly covered container.

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