Savory Oatmeal Cookies Food

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SAVORY OATMEAL COOKIES



Savory Oatmeal Cookies image

I found this recipe from Pinterest this morning and I thought it would be something that I would really enjoy as an appetizer especially for company prior to a meal. It is listed on this web blog: www.thekitchn.com/ I can usually tell when reading a recipe whether or not my family and I will enjoy it. This one is a definite...

Provided by Lucille Hoerle

Categories     Other Appetizers

Time 40m

Number Of Ingredients 12

1 c 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 sifted unbleached all purpose flour
1/2 tsp fine sea salt
1/4 tsp baking soda
2 tsp chopped rosemary
1/4 tsp freshly cracked black pepper
1 c freshly grated parmesan cheese
flakey sea salt such as maldon or fleur de sel

Steps:

  • 1. 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 with soft cheese, or alone, stuffed into coat pockets, as a mid-day snack. Sara Kate Gillingham-Ryan

SAVORY BREAKFAST COOKIES



Savory Breakfast Cookies image

I admit to being a granola bar failure. A lot of the homemade granola bar recipes I've tried are either rock hard or gummy uncooked-tasting disasters. This recipe is for a savory breakfast cookie that is really light and crispy. This is a variation of a recipe that was published by Quaker Oats. I've made several adjustments, but the basic recipe idea is theirs. The bacon and cheese can make this quite salty, so I usually only add a pinch of salt. The recipe appears to be quite forgiving, however, and I've made different variations on the same theme. I don't change the sugar amount because I've found that it really needs the sugar for purposes of improving the texture. NOTE: In lieu of the flours, you may substitute 3/4 c. white flour and 1/4 cup wheat germ, just make sure you get a cup of some sort of flour mixture. The prep time doesn't include time in the refrigerator.

Provided by Akikobay

Categories     Breakfast

Time 30m

Yield 24 cookies

Number Of Ingredients 11

2/3 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashioned oats
1 cup cheese, shredded
6 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees.
  • Cream together butter (don't substitute) and sugar.
  • Add egg and vanilla, being careful not to overbeat.
  • Combine flours, soda, and salt.
  • Add combined dry ingredients to the butter mixture.
  • Stir in oats.
  • Carefully stir in shredded cheese and bacon crumbles.
  • The dough will be stiffer than"normal" cookies, but not dry.
  • Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
  • Refrigerate until ready to bake.
  • These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
  • (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
  • Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.

Nutrition Facts : Calories 132.1, Fat 7.8, SaturatedFat 4.4, Cholesterol 25.7, Sodium 211.5, Carbohydrate 13.2, Fiber 0.8, Sugar 5.7, Protein 2.7

SIMPLE SAVORY OATMEAL



Simple Savory Oatmeal image

Want something savory in the morning, but needs to be quick and simple? This is it. I'd compare it most readily to a deluxe cheese grits recipe, but this has no cheese--and grits (unless instant) are typically a bunch more work. This was an alternative for my 10-year-old who always wanted eggs and sausage for breakfast. Fruits and brown sugar in the oatmeal wasn't cutting it.

Provided by dorkbean

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 cup water
½ cup rolled oats
1 tablespoon cooked real bacon bits
1 teaspoon butter
½ teaspoon Creole seasoning (such as Tony Cachere's®)

Steps:

  • Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 28 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 4.2 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 495.3 mg, Sugar 0.4 g

OATMEAL HEALTHY COOKIES (SAVOURY)



Oatmeal Healthy Cookies (Savoury) image

Bake this savoury cookies on a cookie sheet lined with baking paper. I use an ice cream scoop (1/4 cup volume) so that they all come even. You will get 14 cookies. Make sure to flatten each one before baking. They are just yummy. They have no flour and no dairy. You can make the same type of cookies, but instead of adding savoury spices, I add apple sauce (unsweetened), cinnamon, nutmeg, vanilla extract and splenda to taste. I also switch the carrot for shredded apples. You can also add chopped almonds, nuts or hazelnuts if you like. They are very healthy, high in fibre and low in fat.

Provided by vidanco32

Categories     Dessert

Time 50m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 13

1 cup instant oatmeal
2 cups oat flour (I grind up 3 minute oatmeal and it is just as good)
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons ground flax seeds
1 tablespoon chia seeds (optional)
1 tablespoon baking powder
1 teaspoon ground rosemary
1 tablespoon finely chopped fresh dill
3 medium carrots, grated
1 egg
1 cup water
4 tablespoons canola oil

Steps:

  • Preheat oven to 375 degrees F.
  • Mix all dry ingredients in a bowl.
  • Mix all wet ingredients in a 2 cup measuring glass container.
  • Add the wet ingredients to the dry ingredients and mix with a fork until even consistency is reached.
  • Add the grated carrots and incorporate into the mixture.
  • Use a 1/4 cup ice cream scoop and place each cookie onto a cookie sheet that has been lined with baking paper.
  • You will get 14 cookies. Make sure to flatten each cookie with a fork lightly so that they will all be the same thickness and they will cook evenly.
  • Bake cookies for 20 minutes in a preheated 375 F oven. Lower the temperature of the oven to 350 F and bake an additional 20 minutes -- or until cooked though.
  • Place baked cookies on a wire rack and let them cool for 10 minutes.

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