1 cup rolled oats
1/3 cup butter
1 cup boiling water
¾ cup cornmeal
1 Tablespoon sugar
1-2 teaspoons chicken or beef bouillon
½ cup milk
1 cup shredded cheddar cheese
1 egg, beaten
1-3 cups whole wheat flour
In large bowl, combine oat, butter, and boiling water.
Let stand 10 minutes.
Stir in cornmeal, sugar, bouillon, milk, cheese, and egg.
Add flour, one 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 to ½ inch thickness.
Cut with bone-shaped cookie cutters.
Place 1 inch apart on greased cookie sheet.
Bake at 325 degrees for 35-45 minutes.
Recipe provided by Shelly Ruybalid
© Souders Studios 2022