Ingredients
48
48 servings
- •1 cup rolled oats
- •0.33300000429153 cup margarine
- •1 cup boiling water
- •0.75 cup cornmeal
- •1 tablespoon white sugar
- •2 teaspoons chicken bouillon granules
- •0.5 cup milk
- •1 cup shredded Cheddar cheese
- •1 large egg
- •2.5 cups whole wheat flour
Instructions
- 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 1x3 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.
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