I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be coming from another ingredient, or a specific ingredient interaction during the cookie making process. For example, do I need creamed butter to achieve that texture or can I do without ?
To be clear I'm not looking for a cookie recipe, more like an analysis of how they come together. But if you have a recipe of a savory "oatmeal galette" or similar, I'll gladly take it. Thanks for your answers.