Dog Treats
Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by substituting chicken bouillon for the beef.
Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by substituting chicken bouillon for the beef.
- Carbohydrate 115.173770091611 g
- Cholesterol 84.3600000025361 mg
- Fat 32.8097200486559 g
- Fiber 16.0912499945072 g
- Protein 29.4267350111051 g
- Saturated Fat 11.8047850101064 g
- Serving Size 1 1 dozen (278g)
- Sodium 736.593794999443 mg
- Sugar 99.0825200971043 g
- Trans Fat 2.4724210026435 g
- Calories 845 calories
Step-by-step
- 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" 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.
Most people ruin this dough by dumping all the whole wheat flour in at once, which overdevelops the gluten and yields tough, inedible crackers instead of crisp biscuits. Pouring boiling water directly over the rolled oats and margarine initiates a vital softening process during the ten-minute rest, gelatinizing the starches so the grains incorporate smoothly without leaving hard pockets in the final bake. Cheddar cheese provides milk solids and fats that coat the flour proteins, shortening the gluten strands slightly for a better snap when broken. Swapping the specified beef bouillon granules for an equal amount of chicken bouillon powder alters the savory profile entirely through different concentrations of free amino acids, though sodium levels remain functionally identical. Kneading requires patience on a floured surface until the mass reaches a non-tacky consistency, then rolling it uniformly to a half-inch thickness ensures even heat penetration during the thirty-five to forty-five minute oven phase at 325 degrees F. Watch for a distinct golden brown perimeter before pulling the pans. Storing the cooled pieces in a loosely covered container prevents moisture accumulation, preserving crispness over multiple days.
