Salted Rosemary Oatmeal Bark
Prep time: 
Cook time: 
Total time: 
Makes: 1½ quarts
 
Even though there's plenty of butter in the recipe, a little insurance policy never hurts. As I noted in the recipe, I like to use the butter wrapper to grease the pan, before discarding.

If you love cookies with an extra hint of salt, lightly sprinkle with pinches of Maldon or another flake salt that will hold its shape in the oven, before baking.
What you'll need
  • ½ cup unsalted butter (1 stick)
  • ½ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1½ teaspoons vanilla extract
  • 2½ cups rolled oats, divided (use gluten-free, if necessary)
  • 1 packed tablespoon chopped fresh rosemary leaves (from 1-2 sprigs)
  • 1½ teaspoons kosher salt
  • Maldon Salt for sprinkling (optional)
How you'll make it
  1. Heat oven to 350°F.
  2. Unwrap butter; use wrapper to grease the sheet pan.
  3. Cut butter into small pieces and transfer to a microwave-safe glass bowl. (Alternatively, melt butter in a small saucepan, over low heat.) Melt butter in microwave 45 seconds-1 minute, or until completely melted. Stir in both sugars and vanilla extract; set aside.
  4. Meanwhile, place 1½ cups oats and rosemary in blender or food processor; blend 30 seconds-1 minute, or until the oats become a flour. If there are visible pieces of rosemary, this is totally fine. In bowl, combine oat flour, oats and salt.
  5. Pour butter mixture over oats and stir with a spatula to completely combine. Pour oat mixture into the middle of the sheet pan. Using clean, greased hands, flatten oat mixture as much as possible. Sprinkle with a couple small pinches of Maldon Salt, if desired.
  6. Bake 20-25 minutes, or until the mixture is golden brown, watching closely during the last couple minutes to make sure that the mixture does not get too dark around the edges. (As noted, the mixture will start to bubble, first around the outside, then all over, then only in the center. You will want to pull it out when the middle is still bubbling.)
  7. Transfer sheet pan to cooling rack and let cookie cool completely. Break oat bark into pieces. Store in an airtight container for up to 10 days.
How to plan ahead
• The oats can be blended with the rosemary and combined with the other dry ingredients the day before. Store in an airtight container in the fridge.
• The cookies held their texture perfectly for about one week, so feel free to make them early.
Recipe by at https://www.lifeaswecookit.com/salted-rosemary-oat-bark/