1 cup rolled oats
1/3 cup butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon granulated sugar
2 teaspoons chicken or beef flavored instant bouillon
1/2 cup whole milk
8 ounces (1 cup) shredded cheddar cheese
1 large egg, beaten
2-3 cups all purpose or whole wheat flour
Pre-heat oven to 325 degrees F. Grease cookie sheets. In large bowl
combine rolled oats, butter and boiling water; let stand for 10 minutes.
Stir in cornmeal, sugar bouillon, milk, cheese and egg. Mix well,
lightly spoon flour into measuring cup; level off. Add flour 1 cup at a
time, mixing well after each addition to form a stiff dough. On floured
surface, knead in remaining flour until dough is smooth and no longer
sticky, 3-4 minutes. Roll or pat out dough to 1/2-inch thickness; cut
with bone-shaped cookie cutters. Place 1 inch apart on greased cookie
sheets. Bake at 325 degrees F for 35-45 minutes or until golden brown.
Cool completely, store loosely covered. Makes 3-1/2 dozen large or 8
dozen small dog biscuits.