Oatmeal Cookies with California Figs, Chocolate Chips and Walnuts
Ever added figs to an oatmeal chocolate chip cookie recipe? Try it! They add a chewy morsel into each bite of this easy oatmeal chocolate chip cookie recipe.
Servings 36 cookies
- 1 cup walnuts
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups rolled oats
- 1 1/4 cups Orchard Choice or Sun-Maid California Figs stemmed, diced
- 1 cup semisweet chocolate chips excellent quality
- 12 tbsp unsalted butter
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla
- Preheat an oven to 350 F. Place the walnuts on a baking sheet and toast until light golden and very hot to the palm of your hand, 7 to 9 minutes. Remove from the oven and chop coarsely. In a bowl, stir together the flour, baking powder, baking soda and salt. In another bowl stir together the oatmeal, dried figs, chocolate chips and chopped walnuts.
- With a mixer, beat the butter until fluffy. Add the brown sugar and beat again. Add the egg and vanilla and beat until well mixed, scraping down the sides from time to time. On slow speed, add the flour and then the oatmeal chocolate mixture and mix at slow speed until it is thoroughly mixed.
- Using a tablespoon measure, scoop heaping tablespoon portions. Roll into a ball and place on an oiled baking sheet about 3-inches apart. Press the cookies with the palm of your hand to form a ½-inch thick cookie. Bake in the oven for 17 to 20 minutes until the edges are cooked completely and the centers are soft. Remove from pan and cool on a rack. Repeat to bake all of the cookies.
Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.