I like the Cookies, unfortunately found it too sweet . Cool 1 minute on cookie sheet; remove to wire rack. Flatten slightly using the tips of your fingers. Bake for about 10 minutes or until golden brown. Your email address will not be published. Give the mixture a final stir with a spatula, scraping the side and bottom of the bowl to ensure even mixing. I made it today. Like ridiculously yummy. Mine spread flat and over baked in 10 minutes. I’m glad you found the blog and enjoyed this recipe , Wonderful recipe! Pecan is quintessential holiday and cannot be beat in these cookies this holiday season. Sign up for email updates and never miss a recipe + Get my FREE ebook ROOM FOR PIE! I quite like oatmeal cookies but you’re right, those ones that get handed round the office are always off the mark somehow. Required fields are marked *. Makes about 40 cookies. Gurrrrrrtl, this recipe is the TRUTH! 3. But do not thaw them by just taking the bag out of the freezer, they will just stick together. It IS the perfect chewy cookie. Hi – thanks for your recipe. 2. I hope others will find it helpful and I’m glad you enjoy these cookies. Drop by tablespoonfuls onto ungreased cookie sheet (I use parchment paper lined pans.) I have tried quite a few different nut/fruit combos: pistachio/hazelnuts/almonds/cranberry/raspberry/blueberry and they all have been great. Mix on low speed until there are no longer any dry streaks of flour. I stay away from them, and gravitate toward the platter of chocolate chip cookies, and white chocolate macadamia nut cookies. Fold in remaining 3/4 cup rolled oats, chocolate chunks, and dried figs. Hey Megan, so glad to hear you liked them with the modifications! But mine came out puffy and dry, did I miss an ingredient? Bake from frozen or put a few on a baking sheet and let them thaw while preheating the oven, they will need a couple more minutes when baked from frozen and one thing to note is they usually don’t spread as much when frozen but will taste just as good. Most likely, it will create mushy cookies as the moisture is released while baking unless you also change how much flour you add to the batter to compensate for this added moisture content. Top with a second cookie, flat side down, and press together gently. We’ve made many from both her blog and her cookbook, and they’re always on point and delicious. I made these and they were a HUGE hit! Oh no, it shouldn’t be too puffy or dry. I will be making these regularly! Stir together and set aside. Add dry flour mixture to mixing bowl. You can turn up the chewiness with dark brown sugar, or turn it down by substituting part granulated sugar. Perfect recipe! Yay!! Hi Suzie, I’m so glad to hear you found a way to make your partner something tasty and nutritious. Cool fully on the tray before serving. Love them! 1. This of course does not result in a chewy cookie and also the sugar binds the cookie together so I add an extra egg white. Read More…. 1 tsp vanilla (to try to split the diff) In a small mixing bowl, stir together flour, baking powder, baking soda, salt and cinnamon until even distributed. I also tried shaping the Baked and unbaked? We sometimes eat them for breakfast. Add the egg and vanilla; mix until well blended. I’m a big fan of Jessica’s recipes. Preheat oven to 350°F. Try at a lower temperature next time. Butter is always a good place to start when making cookies, you gotta have butter. My partner has cancer and is undergoing treatment, sometimes food is of no interest to him but I have adapted your recipe using a mix of wholewheat and spelt flour and I add lots of walnuts, almonds, sunflower & pumpkin seeds, prunes & apricots so there’s a lot of goodness packed in. These cookies are very chewy. Using a 1 1/2 tbsp cookie scoop, scoop the dough onto the baking tray leaving about 2 – 2 1/2 inches apart. A total upgrade from boring ol’ raisins, figs pack a more flavorful punch of all natural sweetness that pairs so elegantly with this soft & chewy oatmeal cookie. This site uses Akismet to reduce spam. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. How would that work? So happy to hear you enjoyed these . Thank you! Thanks! I used 2 different types of cookie sheets, and one baked them about 2-3 minutes quicker. Very, very good! I will not be put off trying recipes that only state cup measurements from now on. Or Any substitute for the brown sugar? Made these this afternoon. It was good! 3. Always a good idea to watch your baked goods a couple mins before the listed time since ovens can run at slightly different temp too. Do not know what went wrong. I will try them at eight minutes, but do not know why they went flat. They’re full of amazing texture and flavor. 4. Replacing the dated or raisins with dried figs makes them taste even less sugary to me. I don’t roast the nuts as they get roasted as part of the process of baking , I got a set of cups which have incorporated measuring spoons, for £3, from a supermarket so it wasn’t expensive and although I was a little nervous about using cup measurements, it really was very simple and your recipe is both detailed but also straightforward enough to follow. These Chewy Oatmeal Fig Cookies are adapted from Jessica Gavin’s Chewy Cranberry Oatmeal Cookies from her cookbook Easy Culinary Science for better cooking. Thank you for sharing. Thanks again! I’m about to TURNUP on the recipe to make it my own. Remove from the oven and allow cookies to cool on the baking sheet for 5 - 10 minutes, then remove them to cool completely on a wire rack. SERIOUSLY! Beat in the … I used dark brown sugar and it was fantastic! Toast the pecans in a skillet over medium heat for a few minutes until slightly toasty and fragrant. I dont use sugar and use xlyitol instead, Only 60g (2oz?) Did you use brown sugar? These will freeze well unbaked, freeze them on a baking sheet first when you’re portioning them into balls, then once they’re solid, put them in a freezer bag all together is fine. Almond Fig Breakfast Oatmeal Cookie. Or perhaps you added a bit more flour? They were very cold from the fridge to oven.