Preheat oven to 325 degrees F (165 degrees C). In a
large bowl, combine rolled oats, margarine, and
boiling water. Let stand 10 minutes. Grease cookie
sheets.
Thoroughly stir in cornmeal, sugar, bouillon, milk,
Cheddar cheese, and egg. Mix in flour, 1 cup at a
time, until a stiff dough has formed.
Knead dough on a lightly floured surface, mixing
in additional flour as necessary until dough is
smooth and no longer sticky. Roll or pat out dough
to 1/2 inch thickness. Cut with cookie cutter (I
prefer bone shaped), and place 1 inch apart onto
the prepared cookie sheets.
Bake 35 to 45 minutes in the preheated oven, until
golden brown. Cool before serving. Store in a
loosely covered container.
Originally Submitted
11/21/2013
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