1 cup rolled oats
1/3 cup butter
1 cup boiling water
3/4 cup cornmeal
1 Tablespoon sugar
1 to 2 teaspoons chicken, beef or vegetable instant bouillon
1/2 cup milk
1 cup (4oz.) shredded cheddar cheese
1 egg, beaten
2 to 3 cups whole wheat flour

In large bowl, combine oats, margarine and boiling water.  Let stand 10 minutes.  Stir in cornmeal, sugar, bouillon, milk, cheese and egg.  Mix well.  Lightly spoon flour into measuring cup; level off.  Add flour, 1 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 to 4 minutes.

Roll or pat out dough to 1/2 thickness.  Cut with any size and shape cookie cutters.  Place 1-inch apart on greased baking sheets.

Bake in preheated 325 degree oven 35 to 40 minutes or until golden brown.

Cool completely.

SOURCE:  SPCA Pinellas County,  Florida

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