Oatmeal Fig Chocolate Chip
|1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cups quick-cooking (not instant) oats
1 (9-oz.) package dried California figs, stemmed and
1 cup semi-sweet chocolate chips
1/2 to 1 cup chopped nuts
A champion cookie—moist,
chewy and crunchy all at the same time, thanks to the figs.
Preheat oven to 375°F.
In large mixing bowl, cream butter until light. Add sugars
and beat until light and fluffy. Add eggs, one at a time,
beating well after each addition. Scrape down sides. Beat
in vanilla. In medium bowl, stir together flour, baking powder,
baking soda, and salt. Add to butter mixture and stir until
blended. Stir in oats, chopped figs, chocolate chips, and
chopped nuts. Drop by rounded tablespoonfuls (about 1/4 cup
or small ice cream scoop) onto greased or oiled baking sheets.
Bake until firm to a light touch, about 15 minutes. Cool on
wire rack. Store cookies in an airtight container; they’ll
stay moist for several days, if they last that long. Makes
about 3-dozen cookies
Tip: You can chop the figs
with a sharp chef’s knife on a cutting board, snip them
into pieces with kitchen shears, or in a food processor fitted
with the metal blade. Pulse on and off only until pieces are
of similar size; do not over process.