In a large bowl combine oil, powdered milk, honey and beaten egg and stir; add broth. Stir in flour and oats, 1/2 cup at a time. Knead for 3-4 minutes. Turn out onto cornmeal-coated board and pat or roll to 1/2" thickness. Cut out shapes (bone-shaped cookie cutter). Bake on greased or parchment paper covered cookie sheets at 325 degrees for 50 minutes, or until hard. Allow to cool and dry completely before packing in airtight containers.