Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::48
Yield::4 dozen
Ingredients
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1 cup rolled oats
⅓ cup margarine
1 cup boiling water
¾ cup cornmeal
1 tablespoon white sugar
2 teaspoons chicken bouillon granules
½ cup milk
1 cup shredded Cheddar cheese
1 large egg
2 ½ cups whole wheat flour
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, stir together the rolled oats, margarine and boiling water. Set aside for 10 minutes.
Combine the cornmeal, sugar, and bouillon, stir into the oat mixture along with the egg and milk until smooth. fold in the shredded cheese. Gradually stir in the flour until a stiff but workable dough is formed. Knead the dough for a few turns. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Cut with a bone-shaped cookie cutter or cut into 1×3 inch rectangles. Place treats 1 inch apart onto the prepared cookie sheets.
Bake for 35 to 40 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool completely on wire racks.