1 cup water
1 cup quick-cooking oats
1/4 cup (1/2 stick) butter
1/2 cup cornmeal
1 tbsp. sugar
1 tsp. salt
1/2 cup milk
1/3 cup peanut butter
3 cups whole wheat flour
Boil water in a saucepan. Add oats and butter. Let oats soak for ten minutes.
Stir in the cornmeal, sugar, salt, milk, peanut butter, and egg. Mix thoroughly.
Add the flour, one cup at a time (you may not need the entire amount)
until a stiff dough forms.
Knead dough on floured surface until smooth, about 3 minutes. Roll to 1/2" thickness.
Place on a greased cookie sheet.
Glaze:
1 large egg
2 tbsp. milk
Mix well. Brush glaze on dough with a pastry brush.
Bake in a pre-heated 325 degree oven for 35-45 minutes or until golden brown.
Cool completely.
