I’m Gigi, Foodie Joanie’s dog. (Hello. That’s me looking at the cookie.)
Foodie Joanie cooks and bakes a lot for her human family so it’s about time that she bakes something I can eat too. Because she’s on this low-fat, low sugar, low-salt thing she thinks these cookies are the cat’s meow, an unfortunate expression considering that I don’t like cats. Squirrels, rats, birds, and lizards are on my list of nuisances too. On the other hand, the Wall’s ice cream man just doesn’t come around often enough. Sigh. I miss my sing-alongs to the Wall’s jingle. Gotta go. Foodie Joanie is up and will be wanting to check mail.
P.S. I like these cookies. I’ll even dance for them. I bet your puppy will too!
- 1 cup rolled oats
- 1/3 cup margarine
- 1 cup boiling water (See Baker’s Notes)
- 3/4 cup cornmeal
- 2 teaspoons white sugar
- 2 teaspoons beef bouillon granules (See Baker’s Notes)
- 1/2 cup milk
- 1 cup shredded Cheddar cheese
- 1 egg, beaten
- 3 cups whole wheat flour, plus more for kneading
- enough all-purpose flour for rolling dough
- 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 with cooking spray and set aside.
- 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 in the bowl, mixing in additional flour as necessary until dough is smooth and no longer sticks to the side of the bowl. Alternatively, you can knead the dough on a lightly floured surface, adding more flour until no longer sticky.
- On a lightly floured surface, roll or pat out dough to 1/2″ thickness. Cut with cookie cutter (bone-shaped is cute but round is fine. Gigi doesn’t really care!), and smooth the edges of the cookie so there won’t be any rough sharp edges after baking. Place 1 inch apart on the cookie sheets.
- Bake 35 to 45 minutes, until golden brown. Cool thoroughly. Store in an airtight covered container or refrigerate. (See Baker’s Notes)
- Dissolve 2 chicken or beef bouillon cubes in 1 cup boiling water and omit beef bouillon granules.
- Bake 25-35 minutes in a convection oven.
- I doubled the recipe and used a packet of powdered chicken gravy mix because I ran out of bouillon. There was a negligible trace of onion in it.