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A twist on traditional oatmeal raisin, these cookies have an unexpected chewy, fruity pop of dried figs. A total upgrade from boring ol' raisins, figs pack a more flavorful punch of all natural sweetness that pairs so elegantly with this soft & chewy oatmeal cookie.
This past weekend I was on a mission to shop for some unexpected baking ingredients. I saw a package of dried figs in the aisle and figured I would be able to come up with some kind of recipe to use them in.
Out of all the dried fruits used in baking, figs are totally under-used! They have so much more to offer than just a raisin, dried cranberry or date. I love how figs have a honey, caramel-y & nutty flavor from all the seeds.
After browsing through some of my recipes, I saw oatmeal cookies, and naturally thought, of course! What a perfect match. I altered my recipe a bit by putting the oats in a food processor to grind them down slightly. I didn't want the oatmeal texture to overpower the figs and I think the method worked out great!
The cookie is clearly oatey, but it's more cohesive so there are no distractions from the glorious gems of figs scattered throughout the cookie.
This combination works SO well and I'm really excited to start using more figs in recipes!
What I love most about these cookies is that they are chewy and soft. I like to use quick oats for this recipe which keeps the texture more tender.
The outside edge of this cookie is more crisp but the cookie has a slow bend if you were to try to break it apart. A key measure for the best chewy oatmeal cookie!
The type of figs you need for this recipe should be sun dried, and come in a package like this. They should be very soft; similar to the consistency of prunes.
Oatmeal Fig Cookies
A twist on traditional Oatmeal Raisin, these cookies have an unexpected chewy, fruity pop of dried figs. A total upgrade from boring ol' raisins, figs pack a punch of all natural sweetness that pairs so elegantly with this soft & chewy oatmeal cookie.
Ingredients
- 1 c unsalted butter (softened)
- ½ c granulated sugar
- 1 c light brown sugar (packed)
- 1 egg
- 1 tsp vanilla extract
- 1 â…” c all purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 pinch salt
- â…› tsp nutmeg
- 1 ½ c quick cooking oats
- ½ c dried figs, diced with the stems removed
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment.
- Measure the oats into a food processor. Pulse several times until the oats are about half in size. Set aside.
- In a large bowl, using an electric mixer combine the butter and sugars until light & fluffy.
- Add the egg and vanilla; mix until well blended.
- In a small bowl, combine the dry ingredients; flour, baking soda, salt, baking powder & nutmeg. Whisk to combine.
- Slowly add the dry ingredients to the butter mixture.
- Gently fold in the oats & figs.
- Refrigerate the dough for 30min.
- Using a 1 ½ tablespoon cookie scoop, scoop the dough onto the baking tray leaving about 2 - 2 ½ inches apart. Flatten slightly using the tips of your fingers.
- Bake for about 10 minutes or until golden brown. Cool fully on the tray before serving.
Notes
They type of figs you need for this recipe should be sun dried. They should be very soft; similar to the consistency of prunes Recipe by Owlbbaking.com
Deb Kuhnen
I just made these to take into work tomorrow. YUM! They're so delicious. I added 1/2 cup chopped walnuts to mine. I'll definitely be making these again. Thank you for sharing such a great recipe.
Liz
Thank you for the comment!! I love the addition of walnuts, great idea!
Linda
Can I use fresh figs? I have so many this year
Liz
Hi Linda! I haven't tried it with fresh figs, I imagine fresh fruit will release a lot of water and would impact the recipe. I would Google search how to dry your own figs and then you can use them in this recipe. 🙂
Janet
How do I convert the ingredients to grams?
Liz
Hi Janet! I use this website to convert measurements. Hope it helps! https://www.thecalculatorsite.com/cooking/cooking-calculator.php
Tania
Lovely recipe - thank you so much. My variations (because I can’t help myself) were that I used traditional rolled oats & kept them whole, increases the figs to 1 cup & used vanilla paste (coz I love it). So good & a lovely take on a sultana or raisin one.
Liz
Thanks so much Tania! Those sound like GREAT changes!! 🙂
Renee
I just made this recipe. I used fresh figs, about 3/4 cup, plus I added 1/2 cup of chopped walnuts. They are great. A keeper recipe for sure.
Liz
Thanks for sharing, Renee! I really have to try this recipe using fresh figs! Sounds amazing!
Sue Weaver
Renee, thanks for sharing how you used fresh figs. We have two trees and I love making goodies from them. Will try your changes.
Gina
My mother in law has a fig tree. Can we use fresh figs?
Liz
Hey Gina! Ooo, that's a great question! I'm not familiar working with fresh figs. Do they release a lot of liquid when cooked? If not, it may work but I've only made this recipe with dried fruit. Also, a fig tree sounds amazing!!
LezLee Williams
Just made these cookies with fresh figs!! They are delicious. Next time I will use more figs.
Liz
Thanks so much for sharing, LezLee!! Really good to know that the fresh figs worked out! 🙂 Glad you love the recipe!
Paula
I was craving figs ( my mother baked a lot with figs) so I bought some. Your recipe on pinterest looked a treat and I must say I was not disappointed. I will be bringing some of these delicious cookies to my old ma today. thank you.
Liz
That's so kind of you to say, Paula!! Thank you! I'm so glad you loved the recipe!
Mila Clarke
Hi Liz! I found you on Pinterest! Just had to tell you that your cookies look amazing! I'll have to try the recipe some time.
admin
Thanks, Mila!! 🙂