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?)
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.