savory oatmeal cookies #1test
























TEST #1

1    cup old-fashioned rolled oats
1/4 cup warm water
1/3 cup extra-virgin olive oil
1/4 cup light brown sugar l
1    large egg
1    cup all purpose flour sifted
1/2 tsp kosher sea salt
1/4 tsp baking soda
1    tsp crushed rosemary (fresh or dried if dried add to oats while soaking)

1/2 tsp crushed thyme      (fresh or dried if dried add to oats while soaking)
1 cup / 3.5oz freshly grated Parmesan cheese
lemon zest - test 1/4 of medium lemon 
3 small handfuls sliced almonds crushed by hand


PREHEAT the oven to 350° F  

In a  bowl, add the oats and warm water, stir to wet oats, if using dried herbs add now. 

WET: Whisk the egg in a large bowl add olive oil and brown sugar. 

Add this mix to the oats and stir, add lemon zest - testing how much is enough or too much.

DRY:  i use a large measuring cup - sift the flour  add the sea salt, baking soda - if using fresh herbs add rosemary. Fold in the parmesan and combine.

MIX DRY and WET: add dry to wet in stages. Fold gently until everything is combined- for the dry bits on the bottom lightly knead the dough till incorporated. let mix rest for 20 minutes 

BAKE:  What ever size cookie you choose will increase or decrease baking time. 
TEST 1ST BAKE  - 1 heaping tbs or 1 oz of dough/ 1/4" high baking 15 min (needs to be golden brown)


TEST 2 convection bake 325

1    cup old-fashioned rolled oats
1/4 cup warm water
1/3 cup extra-virgin olive oil
1/4 cup light brown sugar l
1    large egg
1    cup almond flour
1/2 tsp kosher sea salt
1/4 tsp baking soda #2 changes to 1/2 tsp 
1    tsp crushed rosemary (fresh or dried if dried add to oats while soaking)

1/2 tsp crushed thyme      (fresh or dried if dried add to oats while soaking)
1 cup / 3.5oz freshly grated Parmesan cheese
lemon zest - test 1/4 of medium lemon #2 used 1/2 lemon  zested 
1/2 c handfuls sliced almonds crushed by hand
1 cup pecans crushed by hand


the batter seemed much wetter which i liked better. 


i still made the cookies 1 heaping tbs / 1.1 oz


baked them for 17 minutes and removed and cooled. like this better as well. softer inside not so crackery. 











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