Preheat oven to 325°F.
Grease cookies sheets.
In large bowl combine rolled oats, butter and water; let stand for 10mins. Stir in cornmeal, sugar, boullion, milk, cheese and egg. Mix well.
Add flour 1 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 mins.
Roll or pat out dough to 1/2 thickness; cut with a cookies cutter.
Place 1 inch apart.
Bake for 35 to 45 mins or until golden brown.
Cool completely.
Store loosely covered
