1 cup old-fashioned oats
1/4 c warm water
1/3 c extra-virgin olive oil
1/4 c lightly packed light brown sugar
1 large egg, beaten
1 c unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
flakey sea salt, such as Maldon or fleur de sel
Preheat the oven to 350*
Combine egg, brown sugar and oil, whisk to combine. Add water and wisk again. Add oats to liquid mixture and stir to coat. Add chopped rosemary, soda, salt, pepper and flour, stir to combine. Before all the flour is incorporated, add Parmesan cheese.
Using a 2 tablespoon sized scoop, Medium Scoop, form a scoop and flatten on either parchment paper or Silpat to1/4" disk. Sprinkle each disk with pin of salt on top.
Bake for 15-17 minutes or until edges are slightly browned.
Remove to cooling rack. Serve with soft cheese, or alone....or tucked into your pocket, in a closet or driving to the store. They really are very yummy!!! Would be great with minestrone or Italian Wedding Soup.
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