1 c. rolled oats
1/3 c. butter
1 c. boiling water
3/4 c. cornmeal
1 tbsp. sugar
1 to 2 tsp. chicken or beef flavored instant bouillon
1/2 c. milk
1 c. (4 oz.) shredded Cheddar cheese
1 egg, beaten
2 to 3 c. whole wheat flour

Heat oven to 325 degrees and grease cookie sheets. Combine rolled oats, butter, and boiling water and let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese, and egg and mix well. Add flour, one cup at a time, mixing well after each addition to form a stiff dough.

On a floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat into 1/2 inch thickness and cut with a cookie cutter. Place 1 inch apart on greased cookie sheet and bake 35 to 45 minutes or until golden brown. Cool completely and store loosely covered. Makes 3 1/2 large or 8 dozen small dog biscuits.