THERE’S SO MUCH CHRISTMAS IN THESE COOKIES!
These are soft and chewy with an unbelievable flavour! Fig and oats work so well together, and the spices and chocolate puts me in such a festive mood. These cookies are for those me-days when you put on an old black-and-white movie, curl up with a blanket and a hot chocolate, and indulge.
RECIPE: Chocolate & Fig Oatmeal Cookies
- 85g BUTTER
- 100g BROWN SUGAR
- 1 EGG
- ½ tsp. VANILLA EXTRACT
- ½ tsp. ORANGE ESSENCE (optional)
- 125g FLOUR
- 1 tsp. BAKING POWDER
- ½ tsp. GROUND CINNAMON
- pinch SALT
- 100g ROLLED OATS
- 75g DRIED FIGS, tough stems removed and finely diced
- 100g CHOCOLATE CHIPS
- Preheat the oven to 180c. Put the BUTTER in a small frying pan and brown over a medium heat for about 5 minutes. Try and let the butter reach a deep brown, it should also smell nutty.
- Put the BROWNED BUTTER and BROWN SUGAR into a mixing bowl and whisk. Add the EGG and VANILLA EXTRACT, and ORANGE ESSENCE (if using).
- In a separate bowl, add the FLOUR, BAKING POWDER, GROUND CINNAMON, SALT and ROLLED OATS. Stir so that everything is evenly distributed. Stir in the DRIED FIGS and CHOCOLATE CHIPS.
- Now, gradually add the dry ingredients into the wet ingredients. Stir until fully incorporated.
- Take a spoonful of the mixture and roll into the ball the size of a ping-pong ball. Place on a baking sheet lined with baking paper and press down a little. Continue with the rest of the mixture, ensuring that you leave a little space between the balls for spreading.
- Bake for 11 – 12 minutes. You’ll see a little colour around the edges when they’re done. When you take them out of the oven, leave them on the tray for a few minutes. They’ll be soft at first, but will firm up as they cool. Transfer to a wire rack to finish cooling.