These are basically just oatmeal-raisin cookies with figs instead. I adore figs, though, so I had to concoct some holiday desert including them. You'll need to cut off the stems and chop the figs yourself, as I've never seen chopped figs in my local grocery store. You're welcome to just substitute raisins or dates in their place, but the figs add a nice richness of texture and flavor.
These can easily be made vegan/lactose free by substituting dairy-free margarine in the place of butter.
- 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup white sugar
- 2 eggs
- 1.5 tsp vanilla
- 1.5 cups flour
- 2.5 cups quick-cooking oats
- 1 tsp baking soda
- 2 cups chopped mission figs
- 1.5 cup cinnamon chips or toffee chips
- 1/2 cup dried cherries (optional)
Preheat oven to 350.
Beat butter, brown sugar, and white sugar in a bowl until creamy. Add eggs, vanilla, and baking soda. Beat until smooth. Add flour. Mix well. Stir in oats, chopped figs, and cinnamon/toffee chips.
Drop by tablespoonfulls onto greased cookie sheet. Place one dried cherry on center top of each cookie. Bake 10 - 12 minutes, until golden brown. Let cool 2 minutes before removing from cookie sheet (otherwise the toffee/cinnamon chips will stick to your spatula, making a mess.)
Makes around 4 dozen.
