These are good with a rather plain cheese spread because of the spices and cheese in the crackers. Also good along side a salad.


  • 1 1/2 cups quick-cooking or old-fashioned oats, uncooked
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon thyme
  • 5 ounces Parmesan cheese, cut in 1-inch cubes
  • 8 ounces Mozzarella cheese, cut in 1-inch cubes
  • 1/2 cup butter, softened
  • 1/4 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt


Preheat oven to 400 degrees. Put oatmeal, oregano and thyme in blender container. Process at grind until a coarse flour results. Empty and set aside. Turn blender on grind. Remove feeder cap and drop cubes of Parmesan cheese into blender container. When finely grated, empty into large mixer bowl. Using same procedure, grate half the Mozzarella cheese. Empty into large mixer bowl and repeat with remaining cheese. Add butter and water to grated cheese mixture and cream together at medium speed. Add flour, salt and oatmeal. Mix until thoroughly combined. Form into a 12 x 2-inch roll.

Wrap in waxed paper. Refrigerate at least 4 hours. Cut slices 1/8-inch thick. Place on greased cookie sheets. Bake 20 minutes at 400 degrees.

Yield: 6 dozen

Print this recipe

Submitted 6/13/05.
Source: Oster Kitchen Center Cookbook
Submitted By: Joy Bowers
Italian Snack Wafers