2 cups quick-cooking oats
1/2 cup margarine, cut into pieces
4 beef or chicken bouillon cubes
2 cups boiling water
2 cups whole wheat flour
1-1/2 cups yellow cornmeal
2 Tablespoons sugar
1 cup skim milk
2 large eggs
2 cups grated cheese (optional)
2 to 4 cups all-purpose flour
Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.
Measure oats into a medium bowl. Top with pieces of margarine and the bouillon cubes. Pour in boiling water and let sit 10 minutes to dissolve the margarine and bouillon cubes. Mix well, then add whole wheat flour, cornmeal, sugar, milk, eggs and optional cheese. Add enough of the all purpose flour to make a stiff dough. Mix well, using hands if necessary.
Roll out dough. The thinner the dough, the crisper the baked treats will be. Use bone or cat shaped cookie cutter to cut out cookies. Bake on prepared cookie sheets until hard, 5-15 minutes depending on how thin the dough is rolled. Remove from cookie sheets and cool completely.
Recipe from Flagstaff Arizona