Add dry ingredients to wet mixture, and stir with a spatula until well combined.
Turn out dough on a lightly floured surface and use cookie cutters to cut out the biscuits. Note that this isn't the consistency of something like a sugar cookie cutout, so you won't want to use super detailed cookie cutters for this recipe.
Line a baking sheet with nonstick silicon mats or parchment paper, and place the biscuits about an inch apart on prepared pan (they're not going to spread when they bake).
Bake for 23-30 minutes (depending on the size - bigger treats will need more time) and then let place on cooling rack and let cool for about 15 minutes.
Store in an airtight container and dole them out to your pooch when they deserve a treat!
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Notes
Grind your oats. They don’t need to be ground to a fine dust like flour (although you can if you want to), but using a food processor or grinder of some kind to get a mixture of whole and ground will be good enough. Measure your oats after grinding. You want 1 ½ cups of ground oats, so you’ll end up with a bit less than you originally measure out. It depends on how fine you grind the oats, but I usually find that 2 cups of whole oats yields 1 ½ cups coarsely ground oats.Storage: Store them in an airtight container at room temperature for 5 days, or in the fridge for 1-2 weeks, max. You can also freeze them for up to 3 months, if you want to make a batch for Future You.