SAVORY OATMEAL COOKIES

Savory Oatmeal Cookies image

Provided by Lucille Hoerle

Time 40m

Number Of Ingredients 12

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1 c old-fashioned oats
1/4 c warm water
1/3 c extra virgin olive oil
1/4 c lightly packed light brown sugar
1 large egg, beaten
1 c sifted unbleached all purpose flour
1/2 tsp fine sea salt
1/4 tsp baking soda
2 tsp chopped rosemary
1/4 tsp freshly cracked black pepper
1 c freshly grated parmesan cheese
flakey sea salt such as maldon or fleur de sel

Steps:

1. Preheat the oven to 350° F. Place the oats in a large mixing bowl and sprinkle the water over them. In a small bowl, mix the olive oil, brown sugar and egg. Pour this mixture over the oats, stir to combine, and set aside. In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan. Gradually sprinkle the flour mixture over the oat mixture, stirring until combined. Form 1 tablespoon size scoops of batter and place, evenly spaced on a parchment paper or baking mat- lined cookie sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each. Bake for 15-17 minutes, until the edges are slightly darkened. Remove to a cooling rack. Serve with soft cheese, or alone, stuffed into coat pockets, as a mid-day snack. Sara Kate Gillingham-Ryan