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How to Make

Step 1: Whisk together the flours, oats and cornmeal in a mixing bowl.
Step 2: Add the water, egg, oil and peanut butter and mix thoroughly until you have a slightly wet dough.
Step 3: Flour the counter workspace and dump the dough there. Cover with the mixing bowl and allow to rest for 10 minutes.
Step 4: Next, knead the dough until it firms up and then shape into a brick. Wrap with cellophane film and refrigerate for several hours.
Step 5: When ready to cook, align the racks in the oven to top one third and lower one third. Preheat oven to 400F.
Step 6: Have two baking sheets at hand. Dust the counter with flour again and roll the dough to 1/4th inch thickness. Stamp out as many cookies as you can, rerolling dough as needed from the scraps. You can also cut into 2 inch squares.
Step 7: Transfer cookies to baking sheets as you work, making sure they are close to each other but not touching.
Step 8: Bake upper and lower racks for 13 minutes and then switch rotating the baking sheets from front to back and top to bottom. Continue baking for 12 more minutes.
Step 9: Turn the oven off and allow the cookies to dry out in the oven for 1-2 hours. Transfer to wire racks on the counter and allow to crisp up over night.
Step 10: Store in the refrigerator for up to three days in sealed container. Do not use after three days as the cookies have no preservatives.