I'm more of a savory girl than anything else. It's not that I never eat dessert, but I like a sprinkle of sea salt on my chocolate and herbs steeped in my ice cream.
So after a kick of eating savory oatmeal for breakfast — olive oil, parmesan, cracked pepper — I asked myself what would happen if I tried making an oatmeal cookie that was more savory than sweet? Not as a dessert, but as a snack, or something to serve before a meal?
In the test kitchen, I toyed with olive oil as my fat (no butter), plus Parmesan cheese. It worked well. I added rosemary and cracked pepper for some more forward savory notes, and a flick of sea salt on top before baking to seal the deal.
You can increase the brown sugar a little if you want (I tested it with 1/4 cup, 1/3 cup and a 1/2 cup and chemistry-wise they all worked, though I preferred the least sweet), and you can also make them more peppery by amping up the cracked black pepper.
The result turned out to be the perfect first-course party cookie. It works with wine and a schmear of soft cheese like something veiny and blue, or a triple cream like Saint Andre, which most good markets carry these days.
The fun part is saying you started dinner with cookies. After all, life is short. Go for it.
Savory Oatmeal Cookies
Makes 16 to 20 cookies
old-fashioned rolled oats
extra-virgin olive oil
lightly packed light brown sugar
large egg, beaten
sifted unbleached all purpose flour
fine sea salt
chopped fresh rosemary
freshly cracked black pepper
freshly grated Parmesan cheese
Flakey sea salt such as Maldon or fleur de sel
Preheat the oven to 350° F. Line a baking sheet with parchment or Silpat.
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 tablespoon-sized scoops of dough and evenly space on the baking 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 to 17 minutes, until the edges are slightly darkened. Transfer to a cooling rack. Serve with soft cheese, or alone, stuffed into coat pockets, as a mid-day snack.
This recipe has been updated. Originally published February 2012.