Description
Soft, chewy oatmeal cookies loaded with diced figs and dark chocolate chunks deliver a comforting blend of sweetness and deep cocoa notes in every bite.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup dried figs chopped
- 1 cup dark chocolate chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the rolled oats, chopped dried figs, and dark chocolate chunks until evenly distributed.
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra chew, use old-fashioned rolled oats instead of quick oats.
- Dough can be chilled for 30 minutes for thicker cookies.
- Dried figs can be swapped with chopped dates or raisins if desired.