Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, oats, and baking soda, and mix together on low for 2 to 3 turns.
Add the peanut butter, honey, and eggs, and mix on low until a stiff dough forms.
Using your hands, form the dough into 24 balls and place them on the prepared cookie sheets, leaving 1 inch between them (12 should fit on each cookie sheet). Flatten each ball slightly. They should look like disks that are about 1 1/2-inches in diameter.
Bake for 9 to 10 minutes, or until the edges are slightly brown. Let cool completely on the cookie sheets.
Store in an airtight container at room temperature for up to 2 weeks.
Notes
Tips
Make sure you are using dog safe peanut butter. Don't use crunchy, only creamy as dogs cannot digest whole nuts. Also, avoid all sugars, flavors, seed oils and xylitol as it is incredibly toxic to dogs.
If your eggs are smaller or larger, the cookie dough can be affected. Eggs that are too small may make it dry, eggs that are too large can make it too sticky. So, it's key to use large eggs.
You can make these smaller or bigger, just adjust the baking time by a minute or two either way.
If you want to roll these out and cut them into bones or shapes, you can also do that.
Gluten Free — Use gluten free oats, and replace the all purpose flour with 155 grams (1 cup) gluten free flour blend.
High Altitude — Bake at 375°f for 8 to 10 minutes, or until the edges are slightly brown.