Chocolate-California Fig Cookies
Chocolate dried fig oatmeal cookies are like two favorite cookies combined into one. The only thing missing from these fig oatmeal cookies is a glass of milk.
Servings 24 cookies
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1 egg large
- 2 tbsp milk
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tsp ground cinnamon optional
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed, chopped
- 1 cup quick oats uncooked
- 1/2 cup semisweet chocolate or bittersweet, chopped
- 1/2 cup pecans or walnuts, chopped, toasted, optional
- 1/3 cup crunchy wheat and barley nugget cereal grape-nuts®
- Heat oven to 375ºF. In large mixing bowl, combine butter, brown sugar and granulated sugar. Beat with electric mixer on medium to medium-high heat until creamy, about 10 minutes. On low speed, beat in egg, milk and vanilla.
- In small bowl stir together flour, cinnamon, soda and salt. Gradually beat flour mixture into butter mixture. With wooden spoon, stir in figs, oats, chocolate, pecans and nugget cereal. With oiled hands, form dough into 24 (1 1/2-inch) balls. Place balls, 3 inches apart, on ungreased baking sheet. Flatten to 2-inch rounds. Bake one sheet at a time on middle oven rack for 9 to 11 minutes or until light golden brown. Remove from oven and cool 2 minutes on pan. Remove to wire rack to cool completely. Store in airtight container.
Orange Variation: Add 1 teaspoon finely grated orange peel along with vanilla. Photo David Campbell