I know, Mondays are hard. They are for me at least. Coming off the weekend, I always feel a bit sad. No more lounging around in your PJs all day. No more carefree hours spent with your husband and dogs. You actually have to shower and look presentable as you make your way back to office and back to the grind.
But today, to make Monday a little more bearable, I have cookies! And these aren’t just any cookies. These cookies have cheese in them! I know. Sounds weird, right? But trust me on this, you won’t be disappointed.
A couple weeks ago, I received the daily email from theKitchn. Sarah Kate had made savory oatmeal cookies and I could not stop thinking about them! I was so intrigued by these cookies. I filed the recipe in my “to make” folder, and went on with things, but, really, I couldn’t get them off my mind.
This weekend, I got my taste. The original recipe called for rosemary and parmesan cheese, which sounds amazing, however, I wanted to experiment with a different flavor combination. I decided on goat cheese and thyme. Lemony earthy thyme pairs really well with the creamy, almost musty (in a good way!) goat cheese. The dates were a last minute addition, but I think they brought the cookies back towards the sweet realm.
The texture of these cookies is almost like that of a biscuit or a scone. If they were made a larger size, I think they would make a great accompaniment to dinner. This cookie size is great on its own, or spread with more goat cheese to begin a meal.
Savory Goat Cheese and Date Oatmeal Cookies
adapted from theKitchn
makes 20 cookies
- 1 cup rolled oats
- 1/4 cup warm water
- 1/3 cup + 1 tbsp olive oil
- 1/4 cup packed brown sugar
- 1 egg
- 1 cup flour
- 1/2 tsp fine sea salt
- 1/4 tsp baking soda
- 1 1/2 tsp fresh thyme
- 1/4 tsp fresh black pepper
- 3 oz goat cheese, crumbled
- 6 dates, finely chopped
- Preheat oven to 350 degrees.
- In a bowl, mix brown sugar, egg and olive oil until smooth. Add oats and water. Mix well to combine.
- In a separate bowl, mix flour, salt, baking soda, thyme and pepper.
- Add oat mixture to flour mixture and stir well to combine.
- Fold in goat cheese and dates until just combined. Do not over mix or goat cheese will break apart too much. You want there to be nice chucks of cheese.
- Scoop heaping teaspoons of dough and roll into balls. Slightly flatten balls into disks and spread evenly on cookie sheets. These cookies do not expand much when baking.
- Bake for 10-12 minutes, until bottoms are lightly browned. Cool and serve.