How about ground chicken with added flour and egg ( can he eat egg?) to hold it together? I would cook chicken and put it into the food processor to chop very fine....not make mush but finely chopped. Then stir it up with egg, and flour and perhaps a little milk for moistness....and shape into patties and bake crisp....sort of crisp. Or you could just season the ground cooked chicken and roll into crumbs and bake. Soon he will have enough teeth to just take pieces of chicken and roll in crumbs and abke... My son would eat anything that looked like dip....that he could scoop upw ith a chip of a cracker. So I blended cottage cheese with garlic powder and sometimes blue cheese and a little milk and he would eat that by the bucket....but don't give him a dish of cottage cheese!! Kids! Linda C

Will check out the suggested recipes. I spent some time on the King Arthur site and took note of the graham crackers, as it happens, and also of the animal crackers. One of the problems with baking in Italy is how many ingredients that are common in the U.S. can't be found here, at least not in the country: Milan or Florence might be a different story. Our local small supermarket is not currently carrying oatmeal (it was expensive anyway). Also unavailable: molasses, wheat germ, buttermilk, sour cream, buckwheat, rye, hard wheat flours (buckwheat flour used to be available, but not lately), dried currants and cherries, pecans, cranberries fresh or dried. Water pack pie cherries, though there's an abandoned orchard down the road. Pumpkin pack, though we get a fine substitute by roasting winter squash. Reliable dried yeast: I only use fresh now. Walnuts are very expensive. Vanilla and almond extract come in miniscule individual vials: my last trip to the U.S. I brought back bottles of both. We still eat well, but I really had to revise a lot of my cooking, and baking in particular. Also I'm a healthy cook, and getting older, both of which have caused changes in my cooking. We have good produce here, and the cheeses are sublime, though mostly I limit myself to a bit of Parmesan.

Sugar cookies: 1 cup of butter 2 cups of sugar Cream together and add 2 eggs beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more) Mix with the butter mix Add 3 cups flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff enough to roll out Make flat patties, wrap and refrigerate for an hour or longer.... Dust board with flour and roll and cut... Bake 375 for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't have parchment....lightly grease the sheets. The absence of baking powder keeps them from rising and keeps the cookies true to the shape of the cutter.....and makes them crisp

The recipe sounds good and is what you asked for. I have 3 really good oatmeal cookie recipes but they are each quite different; two are very spice-filled and the other more Tollhouse-ish. And then there is actually a 4th from Martha Stewart, wich is, again, not like the others.