Dried fig oatmeal cookies will become your new favorite cookie. They’re full of crunch, pools of melted chocolate, and chewy figs.
Toasting pecans or walnuts amplifies the depth of flavor in the dried fig oatmeal cookies. Oats add wholesome texture—you could even toast the quick oats to deepen their nuttiness too.
Then, there’s an unexpected addition bringing maximum crunch: wheat and barley cereal nuggets. This adds a different kind of crispiness into the cookies and a toasty, roasty flavor too.
Figs for Cookies
Chopping Orchard Choice and Sun-Maid California Dried Figs to small bite-sized pieces ensures the chewy morsels get mixed into almost every bite. You will like Golden Figs with their nuttiness. Mission Figs bring a deeper sweetness. We like both!
Milk chocolate pairs well with Golden Figs or white chocolate works well too in the cookies. Bittersweet and semisweet chocolate are our pick with Mission Figs.
Mixing the Dough
Beat the butter and sugars together longer than you might expect. This will add in air, increasing the volume at the very beginning of the cookie dough process. Then, mixing in the egg, milk, and vanilla next ensures that the liquid ingredients integrate before dealing with the dry ingredients.
In a separate bowl, whisk together the dry ingredients of flour, cinnamon, baking soda, and salt to disperse the leavener. Gradually the flour mixture should be added into the wet ingredients until just combined. If there are a few straggler dry ingredients still, that’s okay—you’ll be stirring it again. Tumble in the figs, oats, chocolate, pecans, and nugget cereal. Then, using a wooden spoon, fold those inclusions into the dough until just combined.
Lightly grease your hands to roll 1 1/2-inch balls of cookie dough, placing them 3 inches apart on an ungreased baking sheet. Then, flatten the dried fig oatmeal cookies to 2-inch discs. You will also bake each sheet pan on its own until light golden brown.
After the dried fig oatmeal cookies have completely cooled, store them in an airtight container.
Dried Fig Oatmeal Cookies with Chocolate + Nutty Cereal
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 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 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.