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.
- 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