Oatmeal fig cookies with dark chocolate chunks are a truly luscious treat. I’m not sure if these cookies are better suited for adults based on the ingredients, but I’m sure kids would enjoy them, too. But why not keep them for yourself? You’ll love them!
Thick cookies are my thing, for sure, but my husband likes his thin and on the crispier side. If you’re like me, you’ll love these thick and chewy oatmeal fig cookies with dark chocolate chunks.
I have to say, I won’t turn down a cookie because of its thick- or thinness. I have a sweet tooth that doesn’t discriminate!
I’m not sure if figs are an acquired taste or not. My husband and I have a giant fig tree in our backyard, and we love them. We love them for all sorts of things, like this grilled pizza with fig, prosciutto, and blue cheese. It’s different and delicious!
Rarely do we get to enjoy the figs from our tree because the birds get to them before we do, but I was able to snag a small batch before the birds. I must say, however, that I used dried figs for this cookie recipe.
You will want to make sure that the dried figs you use for these cookies aren’t too hard. If they are, soak them in hot water for a few minutes to soften them up a bit.
Maybe if I ever get enough figs from my tree I’ll try fig bars, but that’s for the birds to decide! If you’re a fig fan, check out my recipe for grilled brie, fig jam, and dandelion greens sandwiches. So, so good! It’s like a grown-up grilled cheese!
To me, figs taste a little like wine. Or is it just that I seem to enjoy wine while I’m eating figs in various forms? I probably wouldn’t pair wine with these cookies, but you never know!
I thought, with their wine-like flavor, that dark chocolate would pair well with figs. And, hello?? Dark chocolate in cookies? Yes! What an excellent combination!
One of these day you really need to try these super-easy-to-make fig and rosemary crackers. Now these. These totally go with wine!
My oatmeal fig cookies with dark chocolate chunks are on thick and hearty side of the cookie spectrum. The dark chocolate chunks I used were also on the big side. If you’re not into all that dark chocolate, use standard-sized chips instead.
For a smaller cookie and a larger yield, you could reduce the size of each individual dough drop before baking. You would also likely need to reduce the baking time for smaller cookies.
You need to try these delightful cookies! They combine some fun flavors that adults will love, and kids will enjoy, too. But, hey. If I were you, I’d keep as many as you can for yourself!
Patricia Conte/Grab a Plate
Yields Makes about 2-1/2 dozen
Be sure to use dried figs for this recipe.
5 based on 3 review(s)
- 3/4 cups butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1-1/2 cups quick-cook, dried oats
- 1 cup dried figs, diced
- 9 ounces dark chocolate chunks (or chips)
- In a large bowl add the butter and the granulated and brown sugar. Use a mixer to combine until creamy. Add the eggs, one at a time, until combined. Add the vanilla and mix until combined.
- In a large bowl, add the flour, baking soda, cinnamon, and salt. Whisk to combine.
- A little at a time, add the dry mixture to the butter mixture and mix until combined.
- Use a wooden spoon to mix in the oats.
- Add the figs and stir to combine, then add the dark chocolate chunks and stir to combine.
- Cover your bowl and refrigerate the batter for at least an hour.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Scoop out the cookie dough in about two tablespoon-sized rounds. Place on the baking sheet a few inches apart.
- Bake for about 10 minutes, rotating halfway through baking. Remove from the oven and let stand for a few minutes before transferring them to a wire rack to cool completely.
I used dried figs in this recipe. If your dried figs are on the hard side, add them to a bowl of hot water for a few minutes to soften up.