Dog Cookies

2 C. quick-cooking oats
1/2 C. margarine, cut into pieces
4 beef or chicken bouillon cubes
2 C. boiling water
2 C. whole wheat flour
1-1/2 C. yellow cornmeal
2 T. sugar
1 C. milk
2 large eggs
2 C. grated cheese (optional)
2 to 4 C. all-purpose flour

Preheat oven to 350�F . 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 to 15 minutes depending on how thin the dough is rolled. Remove from cookie sheets and cool completely.