Oatmeal Fig Chocolate Chip Cookies
About 3 dozen cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons Rumford Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups quick-cooking (not instant) oats
- 1 (9 oz.) package dried California Figs, stemmed and chopped
- 1 cup semi-sweet chocolate chips
- 1/2 to 1 cup chopped nuts
Preheat oven to 375 degrees F. In large mixing bowl, cream butter until light. Add sugars and beat until light and fluffy. Add eggs, one at a time, beating wll after each addition. Scrape down sides. Beat in vanilla. In medium bowl, stir together flour, Rumford Baking Powder, baking soda and salt. Add to butter mixture and stir until blended. Stir in oats, chopped figs, chocolate chips and choppped nuts. Drop by rounded tablespoonsful (about 1/4 cup or small ice cream scoop) onto greased or oiled baking sheets. Bake until firm to a light touch, about 15 minutes. Cool on wire rack.
Tip: You can chop the figs with a sharp chef's knife on a cutting board, snip them into pieces with kitchen shears, or in a food processor fitted with the metal blads. Pulse on and off only until pieces are of similar size - do not overprocess.
A champion cookie - moist, chewy and crunchy all at the same time, thanks to the figs. Store cookies in airtight container - they'll stay moist for several days, IF they last that long!