Yields 3-1/2 dozen
8 ounces (2 sticks) unsalted butter
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
pinch of nutmeg
3 tablespoons of honey
4 cups rolled oats
2 eggs, beaten
1-1/2 cups pecans
1-1/2 cups whole wheat flour
Preheat the oven to 375º. Cream the butter and brown sugar in a large mixing bowl. Beat in the honey and eggs until smooth. Sift the flour, cinnamon, and nutmeg together, and stir into the butter mixture. Add the oats and pecans and stir well.
Shape the dough into 1-inch balls. Place on a buttered cookie sheet and flatten with a fork. Bake until light brown, approximately 15 minutes.
Serve when cool. Store in airtight container at room temperature for up to two weeks.
Excerpted from Dr. Khalsa’s Natural Dog: A Holistic Guide for Healthier Dogsby Deva Khalsa, VMD. Copyright © 2009 BowTie Press. All rights reserved