Ingredients

• 1 cup rolled oats
• 0.33 cups margarine
• 1 cup boiling water
• 0.75 cups cornmeal
• 1 tablespoon white sugar
• 2 teaspoons chicken bouillon granules
• 0.5 cups milk
• 1 cup shredded Cheddar cheese
• 1 large egg
• 2.5 cups whole wheat flour

Instructions

1. 1 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.
2. 2 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.
3. 3 Bake for 35 to 40 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool completely on wire racks.

Nutrition per serving