1 c. rolled oats
1/3 c. butter
1 c. water
3/4 c. cornmeal
1 T. sugar
1 tsp. beef bouillon
1/2 c. milk
4 oz. (1 c.) cheddar cheese, shredded
1 egg, beaten
3 c. whole wheat flour

Boil water. Combine oats, butter, and water. Let stand ten minutes. Stir in cornmeal, sugar, bouillon, milk, cheese, and egg. Mix well. Add flour, a 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 dough to 1/2-inch thickness. Cut with bone-shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake in preheated 325 degree oven for 35 to 45 minutes or until golden brown. Cool completely.