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Preheat oven to 350F.
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Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients.
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Place dough on flour dusted surface. Roll or press dough out to about ½” inch thick. Use a small cookie cutter to cut out cookies, or just cut into squares using a pairing knife.
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Roll out leftover scraps and cut out as many as possible. Put cut out cookies on a parchment lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack. Cool for 2 hours before storing in an airtight container for up to 2 weeks.