Recipe: Savory Oatmeal Cookies with Parmesan, Rosemary & Cracked Black Peppercorn

Savory Oatmeal Cookies
Photo: TheKitchn.com

Take a look at the photo to the right. No, your eyes aren't playing tricks on you. Those are savory oatmeal cookies shmeared with blue cheese. I understand some of you might be thinking, "That sounds pretty weird." 

Just hear me out.

Peanut butter and chocolate. Sea salt and caramel. Olive oil ice cream. These are age-old and new-age flavor combinations incorporating both the sweet and savory. Well, these oatmeal cookies from TheKitchn.com (one of my go-to foodie sites) employ that same classic tactic; melding together flavors of rosemary, cracked black peppercorn, nutty Parmesan, caramel-y brown sugar, and a few flakes of melt-on-your-tongue Fleur de Sel. An instant addition to the appetizer tray, if you ask me.

The cookies are dense, exhibiting a chunky factor found in traditional "dessert" oatmeal cookies. But forget about dunking them in milk. Instead, find a slab of your favorite spreadable cheese -- I'd go with an unbeatable Point Reyes blue or a gooey triple crème brie -- and give that cookie a big ole' shmear. One bite and your idea of the perfect "cookie" will be forever changed.

Savory Oatmeal Cookies with Parmesan, Rosemary and Cracked Black Peppercorn

Makes about 1 1/2 dozen cookies
Adapted from TheKitchn

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

Make the Cookies: 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. Serve alone or with a soft cheese, e.g. Point Reyes blue cheese or a triple crème like Saint Andre.