Warm the peanut butter in the microwave for about 1 minute, until it is soft enough to mix with the other ingredients.
Grind 2 cups of the quick oats in a food processor or blender until a coarse flour.
In a large bowl, thoroughly mix together all the ingredients.
Drop the dough onto a bread board sprinkled with flour or more ground quick oats. Work the dough on the board until you can make a ball. Roll out the dough to about 1/4 inch thick.
Use a 3-inch dog bone shaped cookie cutter to cut the dough into shapes.
Place the cookies on greased cookie sheets. (The dough is soft and crumbly, so transfer the cut out shapes gently.)
Bake for about 10 minutes or until the bottoms of the cookies are golden brown. Flip and bake for about 5 minutes more....watch closely so you do not burn as oven temps are different.
Remove from oven, let cool, and store in an airtight container.
Tip: For crisper treats, when all cookis have been baked, turn off the oven. Put all the cookies back on a cookie sheet and return them to the oven. Leave them in the cooling oven for several hours or over night to harden.