Cinnamon Fig Oatmeal Cookies

It’s 9 o’clock at night.  What are you doing?  Me?  I’m making cookies.  Why?

Because Everett wants oatmeal cookies.  Everett is very difficult to say no to.  He’s so darn cute and sweet and fun.  When he asks for oatmeal cookies, he’s looking at you with these huge hazel eyes and a face full of freckles. You have to say yes.  I try really, really hard not to give in too much, especially when it’s 9 o’clock at night and he should be heading to bed.  But school starts next week and it’s still officially summer break, so cookies it is.

Everett won’t eat oatmeal, but he LOVES oatmeal cookies.  In fact, this is his absolutely favorite cookie recipe.  He likes these cookies better than chocolate chip, peanut butter and even snickerdoodle.  We usually make these cookies with dried cranberries and/or blueberries, but we mixed it up a little and added dried figs and cinnamon instead.  The batter is thick and gooey.

The finished cookies are lightly crisp on the outside and chewy in the middle.  As I mentioned before, you could change the dried figs to any kind of dried fruit.  Dried strawberries would be delicious, and is likely to be our next batch.

Cinnamon Fig Oatmeal Cookies
Recipe Type: dessert
Author: a dash of cinnamon
Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Ingredients
  • 1 c all-purpose flour
  • 1 t baking powder
  • 1 t cinnamon
  • 1/4 t salt
  • 1/3 c vegetable oil
  • 2/3 c packed dark-brown sugar
  • 1 large egg
  • 1 t vanilla extract
  • 1/2 c rolled oats (*not quick-cooking oats)
  • 1/2 c dried figs, chopped
Instructions
  1. Preheat the oven to 350 degrees. Line a 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
  3. In a large bowl, combine oil, sugar, egg and vanilla. Add the dry ingredients to the wet. Mix in the fig and oatmeal until just incorporated.
  4. Place 2 tablespoon mounds of dough on the parchment. Cookies should be separated by 1 1/2 inches.
  5. Bake for 12-14 minutes until lightly brown, rotating the baking sheets half way through.
  6. Allow the cookies to cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
  7. Cookies will last for up to 5 days in an air tight container.
Notes

Makes approximately 2 1/2 dozen cookies.
*Be sure to use rolled oats and not quick cooking oats. The use of quick cooking oats will result in a thicker, cake-like cookie.

 

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