Ingredients:
1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
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2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
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Directions:
| 1. | Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets. |
| 2. | Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed. |
| 3. | Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets. |
| 4. | Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container. |
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