- Yields: Makes about 16 cookies
- Ingredient Notes: Corn-free, Peanut-free, Soy-free, Tree nut-free, Vegetarian
- Each cookie
- 160cal
- 9g fat (3g sat)
- 20mg chol
- 200mg sodium
- 16g carb
- 1g fiber
- 4g sugars
- 5g protein
The combination of savory cheeses; sweet, dried figs; and filling oatmeal in these hearty morsels make them just right for breakfast or as a first-course party snack.
Ingredients
- 1/4 cup warm water
- 1/3 cup olive oil
- 1/4 cup brown sugar
- 1 egg
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon chopped fresh thyme
- Freshly cracked black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Manchego cheese
- 1/3 cup finely chopped dried figs
Directions
Preheat oven to 350° F. Line baking sheets with parchment paper.
In a small bowl, mix together water, oil, sugar and egg. Place oats in a large bowl and pour wet mixture over the top. Stir to combine and let sit for 5 minutes.
In a separate bowl, combine flour, salt, baking soda, thyme and pepper. Stir in cheeses and figs. Stir together flour and oat mixtures until well combined.
Scoop tablespoon-sized cookies onto the prepared baking sheets, then flatten to 1/4-inch-thick. Bake until edges are golden and set, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member