With parchment paper or a silicone baking mat, line a cookie sheet and begin preheating the oven to 350° F (176° C).
In a large bowl, add the oats and warm water, tossing to coat and set that aside.
Whisk the egg in a smaller bowl then stir in the olive oil and brown sugar. Add this mix to the oats and stir until combined.
Sift the flour into another bowl and add the sea salt, baking soda, rosemary, and freshly cracked black pepper. Sprinkle on the parmesan and stir.
In about 3 additions, add the flour mix to the oat mix, stirring gently with a spatula until everything is combined.
Scoop tablespoon sized balls of dough and place them evenly spaced on the cookie sheet, pressing each down to about 1/4” thick. Sprinkle with a dash of rosemary and salt if desired.
Place the sheet in the oven for 15-17 minutes or until the edges are lightly browned. Cool on a rack and serve.
Notes
Note on rosemary: you can add up to 2 teaspoons directly into the batter or add 1 teaspoon to the batter then sprinkle the remaining atop the cookies before baking.Adapted from The Kitchn. Click here.