Active Time
Total Time
1 HR 30 MIN
Serves : Makes about thirty 3-inch cookies
© Todd Porter & Diane Cu

How to Make It

Step 1    

In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.

Step 2    

In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir the dried figs into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

Step 3    

Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

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Aggregate Rating value: 4

Review Count: 4

Worst Rating: 0

Best Rating: 5

Author Name: Mary Ann Jablonski

Review Body: The dried fig is a perfect addition to oatmeal cookies.  This version is a bit drier than others so I might try a different cookie recipe next time for more chewiness but will definitely add the dried figs forever!

Review Rating: 4

Date Published: 2016-06-20

Author Name: shoeman26

Review Body: Can I use unbleached flour or bleached flour for baking??? Is there any difference....

Review Rating: 3

Date Published: 2016-06-22

Author Name: Eveygo

Review Body: My entire family love these cookies. Thank you for the recipe. I wanted to share something: the second time I couldn't find figs in my local supermarket so I purchased a bunch of mixed dried fruit, containing prunes, dried apricots and pears and used these as a substitute for figs. It was pretty much satisfying and delicious that every member of the family can't resist!

Review Rating: 5

Date Published: 2016-06-23

Author Name: FlorAngel

Review Body: I can hardly wait to try them especially of the fact that my cousin's favorite fruit is figs. I love the idea that you used dry figs, yet, they're not generally in season.

Review Rating: 5

Date Published: 2016-06-23

Author Name: Tina1409

Review Body: Bleached flour may give you a slightly more tender, more delicate result. I personally don't like the idea of bleaching anything that doesn't have to be bleached, so I use unbleached for all my baking, unless Im using cake flour.

Review Rating:

Date Published: 2016-06-28