Rosemary Parmesan "Cookies"

This is my new favorite "cookie". I put the word cookie in quotes because it's obviously savory and not sweet, but also because it's almost more related to a scone in texture (which is odd because this recipe calls for oil instead of butter). And just like a scone, the base cookie can be used as a vehicle for any type of herb or cheese desired. I liked using the parmesan on the inside because then it left my favorite cheese, goat cheese, as the obvious choice to heartily slather on top. Paired with a glass of red wine, this cookie is the perfect party treat.

Rosemary Parmesan "Cookies"
Ingredients
1 cup old-fashioned oats
1/4 cup warm water
1/3 cup extra virgin olive oil
2 tablespoons light brown sugar
1 large egg, beaten
1 cup flour, sifted
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 teaspoons finely chopped rosemary
1/4 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
Fleur de sel for sprinkling

Directions
Preheat the oven to 350F. Soak oats in bowl in the water. In another bowl, whisk the olive oil, brown sugar, and egg and pour over the oats stirring to combine.
In a third bowl, whisk the flour, sea salt, baking soda, rosemary, and black pepper, and parmesan. In three additions, stir the flour mixture into the oat mixture until combined. If dough seems excessively dry, sprinkle tiny amount of water in until workable. Form desired size scoops of dough and place on parchment lined sheet tray. Flatten each piece of dough to about 1/4-inch thick. Sprinkle tops with fleur de sel and bake for approx. 20 minutes, or until the edges are slightly darkened and tops have firmness when pressed. Cool on rack and serve with a soft cheese and wine.

Adapted from: The Kitchn