Oatmeal Cracker with Black Pepper, Parmesan, and Rosemary

Savory Oatmeal Cookies with Rosemary, Black Pepper, and Parmesan

Continuing the cheese-and-cracker-in-one theme of this week’s happy hour menus, I baked a batch of savory oatmeal “cookies” with rosemary, black pepper, and Parmesan cheese.  It sounded a little zany when I first read the recipe on The Kitchn, but I was on a tear with the homemade crackers and jumped right in.  (A much later search on the internet turned up all manner of variations on the theme of cookies and crackers combining oats, Parmesan and savory herbs–who knew?)Oatmeal Cracker with Black Pepper, Parmesan, and Rosemary

These are not really cookies and not really crackers.  They’re a little sweet and a lot savory.  Cookers?  Crackies?  No matter.  They wouldn’t be out of place in a cocktail party spread or on a cheese board, but they’d also make a great ending to a meal by themselves alongside a glass of port.  Or, you know, just leave a jar of them on the counter.  They’ll be gone before you know it.

Savory Oatmeal Cookies with Rosemary, Black Pepper, and Parmesan: Sprinkle 1/4 c. hot water over 1 c. rolled oats in a large mixing bowl.  In a smaller bowl, whisk one egg with 1/3 c. olive oil and 1/4 c. light brown sugar.  Pour this mixture over the oats and stir to combine.  In a third bowl (I know, sorry!), mix 1 c. flour with 1/4 tsp. baking soda, 2 tsp. chopped rosemary, 1/2 tsp. salt, and 1/2 tsp. freshly cracked black pepper, then stir in 1 c. freshly grated Parmesan cheese.  Gradually stir the flour mixture into the oat mixture until well combined.  Roll into 1″ balls, flatten each to 1/4″ thick, and place on a parchment-lined cookie sheet.  They can be close together because they don’t grow much.  Sprinkle a pinch of salt (flaky sea salt if you have it) on top of each cookie.  Bake at 350 for 15-18 minutes, until the edges are crisp and golden brown, then move to a rack to cool.

Pictured on the left: Savory Oatmeal Cookies.  On the right: Parmesan and Black Pepper Crackers.  Just add Rye Crackers with Apricot Chevre Spread, a bowl of salty nuts, and the house cocktail.

15 thoughts on “Savory Oatmeal Cookies with Rosemary, Black Pepper, and Parmesan

  1. Michelle

    I love savory cookies, but until I saw those on TheKitchn, for some strange reason, I’d never thought of oatmeal. They certainly do sound great with a glass of port.

    Reply
    1. emmycooks Post author

      Ooh, tell me what other kinds of savory cookies you like. I am intrigued after making these and the Parmesan and Black Pepper Shortbread. The oats really add texture rather than flavor here; I’d say the predominant flavor is the Parmesan with a rosemary background. Enjoy, and let me know if you have other recommendations!

      Reply
      1. Michelle

        Mostly I was thinking of the somewhat retro cayenne & cheddar cheese “crackers” (made like icebox cookies). And, while more on the sweet side, there’s a great Martha Stewart herb shortbread recipe. http://bit.ly/z2dGWb

      2. emmycooks Post author

        Orange and lemon thyme–yum. I am always looking for uses for my lemon thyme! Those are both great ideas. Thank you!

    1. emmycooks Post author

      It is definitely unique. Does a tea biscuit mean something you serve with tea? You could serve these with tea, definitely. In fact, we should probably all try them out with various beverages. I don’t think we’ll go wrong. :)

      Reply
    1. emmycooks Post author

      I hadn’t either, but after I made these and got interested I found a bunch of other recipes calling for similar combinations. Now I am wondering about starting my day with some rosemary snipped into my oatmeal, maybe with a pinch of salt and a spoonful of brown butter?

      Reply
  2. Pingback: Mindfulness and Black Pepper Oatcakes « Bob Vivant

    1. emmycooks Post author

      Nice! I like them too, even though (or maybe because) they’re a little confusing to the palate. Hopefully you’re enjoying them with a nice cocktail. :)

      Reply

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