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 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!
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.
- 1 c unsalted butter softened
- 1/2 c granulated sugar
- 1 c light brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 2/3 c all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 pinch salt
- 1/8 tsp nutmeg
- 1 1/2 c quick cooking oats
- 1/2 c dried figs, diced with the stems removed
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 1/2 tbsp cookie scoop, scoop the dough onto the baking tray leaving about 2 - 2 1/2 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.
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