I really wasn’t sure at first that we should be calling these “cookies”; it seems misleading and confusing and somehow kind’ve wrong. But they’re definitely not crackers, so I guess we’re left with cookies, which sort of describes their shape and texture. But their flavor, on the other hand, is something else altogether…definitely savory, definitely oatmeal-y and definitely delicious.
I found this recipe on The Kitchn website and was immediately intrigued. I had a hard time imagining what a savory oatmeal cookie would actually taste like, but in the end they taste like what you might expect from the ingredient list… oatmeal, parmesan cheese, a bit of rosemary and sea salt, and just a hint of sweetness from the brown sugar. I might add some chopped nuts or pine nuts next time just for fun.
And while these are good all on their own, you won’t even believe how scrumptious they are with a little (or a lot) of goat cheese schmeered on top. Oh, my. I do believe that they were invented to be a vehicle for any soft, spreadable cheese.
Incredible, really. And then, once they’re topped with goat cheese (or the cheese of your choosing), you absolutely must pour yourself a glass of wine, and then you’ll need a few more cookies, and well, you can see where this is going. Here’s the recipe…
Savory Oatmeal Cookies
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 (I used Celtic Sea Salt)
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. Place on a rack to cool. Serve with a soft cheese, if desired.