Name: Oatmeal Fig Ginger Cookies
Prep time: 30 min
Cook time: 30 min
Total time: PT-475993H44M33S
Ingredients: 1 1/2 cups all-purpose flour (180g); 1 tsp. baking powder (4g); 1/2 tsp. salt (3g); 1 tsp. cinnamon (2g); 2 cups old fashioned rolled oats (197g); 1 1/2 cups chopped dried black mission figs (180g); 1/2 cup chopped crystalized ginger (72g); 3/4 cup room temp. butter (1 1/2 sticks) (170g); 1 1/2 cups dark brown sugar (307g); 1 egg room temp. (56g); 1 tsp. vanilla extract (3g)

Description

Deliciously chewy oatmeal cookies with dried figs, candied ginger, and a little cinnamon spice–perfect for the holidays!

Ingredients

Scale

1 1/2 cups all-purpose flour (180g)
1 tsp. baking powder (4g)
1/2 tsp. salt (3g)
1 tsp. cinnamon (2g)
2 cups old fashioned rolled oats (197g)
1 1/2 cups chopped dried black mission figs (180g)
1/2 cup chopped crystalized ginger (72g)
3/4 cup room temp. butter (1 1/2 sticks) (170g)
1 1/2 cups dark brown sugar (307g)
1 egg room temp. (56g)
1 tsp. vanilla extract (3g)

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Instructions

Preheat the oven to 375°F and prep a large baking sheet with parchment paper.
Whisk your flour, baking powder, salt, & cinnamon together in a medium-sized bowl. Set aside.
In a separate medium-sized bowl with a spatula, mix together your oats, fig, & ginger. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together your butter & dark brown sugar on medium-high speed for about 2-3 minutes (until creamy & more pale in color), scraping down the bowl halfway through and at the end.
Add in your egg & vanilla extract, mixing on medium until fully combined (about 30 seconds).
With the mixer on low, slowly add in your flour mixture until just incorporated, stopping to scrape down the bowl as needed.
Then, with the mixer still on low, add in your oats/fig/ginger mixture until fully incorporated.
1. If there are some bits at the bottom of your bowl after this step, take the bowl off the mixer and mix the dough together with your spatula until it’s all combined.
Scoop out heaping 1 1/2 Tbsp. cookie scoops of dough onto your prepared baking sheet, spacing them about 1 inch apart.
1. These won’t spread much! To ensure they bake evenly, flatten the tops of each scoop by pressing down gently with your hand until they’re ~1 1/2 inches tall. Don’t get too hung up on this part or if you forget to do it! They’ll just be a little more “bulbous” instead of flat.
Bake at 375°F for 13-15 min. or until desired browning on the sides/bottom (see notes below for tips).
Let cool for 10 min. on your baking sheet before transferring to a separate cooling rack. Then continue with your next round of cookies, repeating steps 8 & 9!
1. Makes about 22-24 cookies depending on your scoop size. Cookies should keep up to 2 weeks if properly stored at room temp. in an airtight container.

Notes

Baking for less time will result in chewier cookies and baking for a little longer will give them more of a crunch–baker’s choice!
Like I said, if you forget to flatten the tops–don’t worry! All will be well. They’ll just be a bit more rounded since they don’t really spread all that much. Also be careful not to flatten TOO much or certain parts may cook faster than others. Just give them a quick little press and peace out of there.