savory oatmeal cookies

Name: Savory Oatmeal Cookies
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 cup(s) old-fashioned oats; 1/4 cup(s) warm water; 1/3 cup(s) extra virgin olive oil; 1/4 cup(s) lightly packed light brown sugar; 1 - large egg, beaten; 1 cup(s) sifted unbleached all purpose flour; 1/2 teaspoon(s) fine sea salt; 1/4 teaspoon(s) baking soda; 2 teaspoon(s) chopped rosemary; 1/4 teaspoon(s) freshly cracked black pepper; 1 cup(s) freshly grated parmesan cheese; - flakey sea salt such as maldon or fleur de sel

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Lucille Hoerle

Summit, NY

Updated on Feb 25, 2012

I found this recipe from Pinterest this morning and I thought it would be something that I would really enjoy as an appetizer especially for company prior to a meal. It is listed on this web blog: www.thekitchn.com/ I can usually tell when reading a recipe whether or not my family and I will enjoy it. This one is a definite possibility.

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prep time 20 Min

cook time 20 Min

method ---

yield

Ingredients

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

How To Make savory oatmeal cookies

Step 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
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