In large mixing bowl, pour hot water over the oats, margarine and base. Let stand for 5 minutes.
Stir in powdered milk, cornmeal and egg. Slowly stir in the flour, to form a stiff dough (adding more flour if needed).
Turn dough out onto a floured work surface and knead 3 to 5 minutes. Roll dough to 1/2-inch thickness. Cut into desired shapes and place on a greased baking sheet.
Bake at 325*F (160*C) for 50 minutes. Cool completely and allow to dry thoroughly before storing.