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. 
I attempted this as an experiment and the result was very similar to traditional caramelized onion:  https://imgur.com/f0R56HL  I'm not expert so it is hard for me to comment on the changes in flavour, but it seemed surprisingly stereotypical of caramelized onion to me. The texture is softer, perhaps like a putty.  One benefit of this technique is that this process took approximately 35 minutes, which is shorter than other methods I've tried to caramelize onions.  I pureed two onions in a high-powered blender until it was liquified into a thick white liquid. I cooked it over high heat until it started to stick a bit and progressively reduced the heat until it was done. I added some oil towards the end. 