Saturday, March 3, 2012

Savory Oatmeal Cookies

Cookies. I'm not talking chocolate chip or oatmeal raisin here.

I'm talking cookies chocked full of rolled oats, fresh grated pecorino romano, rosemary and olive oil, topped with sprinkling of flaky, melt on your tongue, maldon salt.

THAT is what I'm talking about.

Enjoy 'em with some tea for a savory breakfast. 

Serve 'em at your next cocktail party with some cheese, nuts and olives.


Just eat 'em straight up!

Savory Oatmeal Cookies (makes 18 cookies)
From The Kitchn

1 cup rolled 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

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.

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