Magic Doggie Cookies

This recipe comes from Chris and Bruce Peterson, Castlerock Bearded Collies. These treats also make great training treats and keep well — they even freeze!

Read this whole recipe before beginning.

Preheat oven to 350 ° F.

Line 2 jellyroll pans (these are larger than cookie sheets and have 1 inch sides) with wax paper, cut to fit the bottom only. Place the wax paper in the pan & then spray the wax paper with a cooking spray. Set aside & prepare dough.


Dissolve the bouillon in the hot water & set aside.

In a LARGE bowl combine the following:

  1. Process the liver until it is mush (or chop very, very finely).
  2. Add the beaten eggs
  3. Add the garlic powder
  4. Add the dissolved bouillon

Stir this mixture until well blended.

Add to the wet mixture a little at a time:

  1. 1. Flour
  2. 2. Finely ground oatmeal

If you add the flour/oatmeal all at once, the mixture may ball up into a lump!

After the whole glop is thoroughly mixed, spread it out evenly into the prepared jelly roll pans.

Bake for 25 to 30 minutes or till baked clear through to the center.

Let the baked goodies cool in the pan a bit, then loosen the dough around the edges, turn the pan upside down onto a bread board, remove the wax paper, and cut into bait-sized squares. I then place the cookies into zip-lock storage bags and put them in the refrigerator for up to 2 weeks. These cookies freeze very well also.


It is not necessary to food process the oatmeal, but I like it fine so the cookies are less crumbly.

This recipe is easily adjusted to fit your needs... I just happen to make enough for 6 dogs so I designed this recipe to fit my needs.

Play around with the amount of garlic and bouillon (my Beards like lots of both), but be careful of the liquids — you don't want the mix to be soupy.

Good luck and Enjoy!!!!

Chris and the Liver Cookie Loving Castlerock Crew

"Can we have a cookie, Mom, huh, huh, huh — we'll be REAL GOOD, we promise!"