Okay, who are we kidding, they are still called “cookies” for a reason!!
But my problem with things called cookies is that it always conjures up something bad for you, something void of nutrient, something…..silly.
So yes, this is called a cookie and does have many of the ingredients found in traditional cookie, but this one has been jazzed up to pack as much extra nutrients as we can into each little bite.
The other great thing about these is that they contain very little sugar! BONUS.
If you have been following this blog for any time you will have gathered that I am on a life long quest to find an agreeable substitute to the traditional store-bought cracker!
As tasty as some commercial crackers might be, they inevitably always give me heartburn and usually after I’ve read the package I can tell why!
And some of my home-made cracker experiments have gone better than others but usually turn out to be more suited to people with dietary restrictions who are happy to get whatever they can that they can actually eat. So compared to “nothing at all” they are fine but not exactly a great snack that you would binge on, if you know what I mean.
But I think I may have finally found what I am looking for with these babies.
They have lots of good for you stuff in them, not too much bad for you stuff and they actually TASTE great!!
Give em a try.
You will require:
- 1 cup large flake rolled oats
- 1 cup all whole wheat flour ( or combos of your choice)
- 1/4 cup golden or regular flax seeds
- 2 tbsp brown sugar ( or equivalent of sweetener of your choice)
- 1/2 tsp sea salt ( little more if you like things saltier)
- 1/4 tsp baking SODA
- 1/4 cup good olive oil
- 1/2 cup grated cheese ( I used old cheddar but parmesan would be good too)
- 1 egg
Optional but strongly recommended additions:
- 3 green onions finely chopped
- 1 tsp chopped herb like rosemary
- a few turns of cracked black pepper
- good finishing salt to sprinkle on top
Whip out the Mix Master, although a mixing bowl will do just fine and add:
The oatmeal, flax-seed,brown sugar, olive oil and egg, stir together and let sit a couple of minutes till the oats get a bit gooey.
Then add, salt, baking soda, (onions and herbs), grated cheese and mix those thoroughly into the mixture.
Then a few spoonfuls at a time, add in the flour and keep stirring it in till the dough comes together nicely but isn’t too gooey or too dry. So you might end up using a little more or a little less than the original cup size asked for. But the other ingredients can be more or less absorbent, so you won’t know for sure till you are in it.
Then you are going to line a baking sheet with parchment and if you haven’t already done so, heat your oven to 350 degrees.
I just used two teaspoons, one to scoop out of the bowl and one to push it off the first spoon on to the tray. Just like any drop cookie you might make.
Then go over them with a fork and squish them down flat. They don’t spread while baking like some cookies do, so what ever size you end up squashing them to, will pretty much be their final size. Then sprinkle with a bit of finishing salt and into the oven they go!
Bake for about 25 minutes or until they get golden brown around the edges.
They are delicious immediately or in as long as it takes to cool enough as to not burn your mouth, or let them cool on a rack and then place in an air tight container and keep like you would any home-made cookie.
But the best part….to me, they are the answer to my quest for a home-made cracker! They are great with a bit of jam or some cheese or whatever you like to put on crunchy flat things!!
Comments on: "Savory Oatmeal Cookies" (2)
I’m so happy you found a cookie-cracker to satisfy you!! I will attempt to make them.
They are good if enough are made for others wink wink.