Oatmeal Fig Chocolate Chip Cookies

1 cup (2 sticks) butter 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla 1-1/2 cups all-purpose flour 1-1/2 tsp. baking powder 1/2 tsp. baking soda

1/2 tsp. salt 1-1/2 cups quick-cooking (not instant) oats 1 (9-oz.) package dried California figs, stemmed and chopped 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.