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Oatmeal Fig Cookies

Oatmeal Fig Cookies

Crisp around the edges and chewy on the inside, this cookie replaces the classic raisin for chopped up figs which add a richer, honey like sweetness . If you are a chocolate addict like me, stir in some chocolate chips at the end. This cookie dough freezes really well so you can scoop out and roll the cookies, place them on a parchment lined sheet tray and freeze. Once frozen transfer to a zip top bag and bake from frozen, adding approximately 5 more minutes onto the total cook time.

12 Cookies

Your Time: 15 Minutes Fridge and Baking Time: about 1 hour

1 1/4 cups rolled oats 

1 cup all-purpose flour 

1 teaspoon pumpkin pie spice 

1/2 teaspoon Kosher salt 

1/4 teaspoon baking soda 

1 stick unsalted butter, at room temperature 

1/2 cup dark brown sugar 

1/4 cup sugar 

1 large egg, at room temperature 

1 teaspoon pure vanilla extract 

1/2 cup finely chopped dried figs (about 8 dried figs)

1/2 cup bittersweet, semi sweet or milk chocolate chips (optional) 

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

In a medium bowl whisk together the rolled oats, flour, pumpkin pie spice, salt and baking soda. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or using a hand blender mix together the butter and sugars on low speed until combined. Increase the speed to medium-high and beat another 2-3 minutes or until the butter is light and fluffy. Reduce the speed to low and add the egg and vanilla extract and mix until just combined. Turn the mixer off and add the dry mixture. Turn the speed on low and mix until the flour just incorporates. Remove the bowl from the stand mixer and fold in the dried figs and chocolate chips, if using, until evenly distributed.

Scoop the dough into 12 balls, each one will be about 2 heaping tablespoons. Roll the dough in your hand to make a round ball. Place on a the prepared sheet try and refrigerate the cookies for 30 minutes. Remove from the refrigerator and divide the cookies between the two baking sheets, leaving at least 1 1/2-inches between each cookie. Bake for 23-25 minutes or until the cookie is golden brown around the edges and puffed in the center. It is ok if the dough looks slightly underdone in the center; as they cool the cookies will set. Remove from the oven and let cool for about 5 minutes before transferring to cooling rack to cool completely. Serve immediately, or store in an airtight container at room temperature for 3-4 days.

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