I am expecting to harvest over 100 pounds of fig from our single tree in the back yard. We are leaving the very high figs for the birds and squirrels. They don’t seem to understand that and keep raiding my allotment on the lower branches. To date I ate figs, froze figs, made fig preserves, fig spread, fig newtons, fig cake and now fig/oatmeal/chocolate chip cookies. Daniel is making some figgy pudding, I am planning some fig hand pies and we gave away 20 lbs to friends, family and neighbors. What’s next, Fig fudge? Fig ice cream? Fig bread? You know, sometimes there may be too much of a delicious thing.

I searched a number of recipes to find one I liked for fig cookies. The one I chose also had oatmeal and chocolate. Think oatmeal/chocolate/raisin cookies except the fig imparts a softer and more subtle flavor and texture the raisin would. I upped the fig content being sure to not use any fully or over ripe figs. They would kick up the moisture content making the cookies too soggy. I also omitted the coconut (not a favorite of Fran.) Chilling the batter is essential. I chilled for 2 hours and it may not have been enough. The first batch were a little flat, the second were better.

1/2 Cup Chopped Figs

Unchilled Mixed Dough

Fig and Chocolate Oatmeal Cookies

Based on post from fiveandspice at Food52.com

Makes about 2-dozen cookies

INGREDIENTS

• ½ cup plus 3 tablespoons salted butter, at room temp.
• 2/3 cup sugar
• 2/3 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 ½ cups rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• 9 ounces chopped dark chocolate (I like 70% cacao)
• 1½ cup chopped fresh figs (not over ripe)

METHOD

1. Cream the butter and sugars together until light and fluffy (3-5 minutes) in a standing mixer fitted with the paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the mixer as needed.
2. In a separate bowl, stir together all the remaining ingredients. Stir these into the butter mixture on low speed until fully combined with no dry floury patches left.
3. Refrigerate the dough 30-60 minutes before proceeding. Heat your oven to 350F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets. Bake each sheet one at a time (keep the full sheets that aren’t being baked in the fridge until it’s their turn) until the cookies are golden around the edges but still look a tad doughy in the middles, about 15-18 minutes, rotating each baking sheet halfway through the bake time.
4. Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to finish cooling.