Dog Cookies
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Serves/Makes: 48
Ready in: 30-60 minutes
- 2 cups quick-cooking oats
- 1/2 cup butter, cut into pieces
- 4 beef or chicken bouillon cubes
- 2 cups boiling water
- 2 cups whole wheat flour
- 1 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 cup skim milk
- 2 large eggs, beaten
- 2 cups grated cheese (optional)
- 2 cups all-purpose flour, or as needed
Preheat the oven to 350 degrees F. Grease 2 baking sheets. Combine the oats, butter, bouillon cubes, and boiling water in a heat-proof bowl. Mix and let stand for 10 minutes. Stir the oat mixture then add the whole wheat flour, cornmeal, sugar, milk, eggs, and cheese and mix well. Add enough all-purpose flour to form a stiff dough. Roll the dough out on a lightly floured surface. Cut the dough using cookie cutters and transfer the cookies to the prepared baking sheets. Bake the cookies at 350 degrees F for 5-15 minutes or until crisp (actual baking time will depend on how thin the dough is rolled out). Remove the dog cookies from the baking sheet and let cool on wire racks. When cooled completely, store in an airtight container at room temperature. The cookies can also be frozen.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.