grownup cookies: {savory} thyme and mustard oat thins

by Chen


Cookies don’t grown up, of course.

Though I am still a big fan of pb&j’s, I start to search for the depth in flavor, the major difference between cookies as well as other dishes for grownups and universal ones. What I mean by depth usually comes from the secret ingredient; in other words, unexpected or not found in the store-bought. Like these thin cookies loaded with fresh herbs, they are very aromatic and crispy. I doubt if any pupil will enjoy them, but they are perfect to be a part of the cheese board or office snack.


savory thyme and mustard oat thins
Based on the Thyme and Mustard Biscuits from The Cookie and Biscuit Bible

Makes about 4 dozens

3 tbsp milk
2 tsp dijon mustard

1 1/2 cups flour, whole grain preferred
2/3 cup rolled oats
2 tbsp light brown sugar
1 tsp baking powder
2 tbsp fresh thyme leaves, chopped
3/4 tsp salt
1/4 tsp black pepper
6 tbsp cold butter, diced

In a small bowl, whisk together the milk and mustard until smooth. Set aside.

In the mixing bowl of a stand mixer fitted with paddle attachment, add all the remaining ingredients. Beat on medium-low speed until well combined. Turn the speed to low and gradually pour in the milk mixture. Beat until the dough comes together.

Transfer the dough to a lightly floured surface and divide it into half. Shape each part into a 6-inch-long log and wrap tightly in the plastic wrap. Refrigerate the dough for at least 1 hour or until firm.

Preheat the oven to 400F. Line two baking sheets with lightly greased aluminum foil or parchment paper.

Use a sharp knife to cut the dough into 1/4-inch slices. Place the slices on the prepared baking sheets, leaving about 1/2-inch in between. Bake until the edges are golden, about 15 minutes. Rotate half way through. Let the cookies cool completely before serving.