Ingredients Jump to Instructions ↓

  1. 1 cup rolled oats

  2. 1/3 cup margarine

  3. 1 cup boiling water

  4. 3/4 cup cornmeal

  5. 2 teaspoons white sugar

  6. 2 teaspoons beef bouillon granules

  7. 1/2 cup milk

  8. 1 cup shredded Cheddar cheese

  9. 1 egg, beaten

  10. 3 cups whole wheat flour

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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