Fig, Pecan, and Chocolate Chip Oatmeal Cookies
Thick and chewy oatmeal cookies are dotted with rich chocolate chips, sweet dried figs, and crunchy pecan pieces.
Servings 48 cookies
Calories 146kcal
Ingredients
- 1 Cup Butter unsalted and softened to room temperature
- 1 ½ Cups Brown Sugar
- 1 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 2 ¼ Cups White Whole Wheat Flour
- 3 Cups Quick Oats
- 1 Tbsp Cinnamon
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ⅔ Cup Pecans roughly chopped
- ⅔ Cup Dried Figs roughly chopped
- ⅔ Cup Chocolate Chips
- 1-2 Tbsp Milk optional, only if needed
Instructions
- Preheat the oven to 375F, with a rack in the center. Line a cookie sheet with parchment paper.
- In a stand mixer with the paddle attachment, cream together the butter and sugars on low speed. Add in the egg and vanilla, mixing until combined.
- In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt until mixed. Add the dry ingredients to the mixer bowl. Use the paddle or another spoon to begin to stir. Then continue mixing on low speed until all ingredients are thoroughly combined.
- Fold in the figs, pecans, and chocolate chips until distributed throughout.
- Use a cookie scoop or spoon to help form 1 ½-inch balls and press into ½-inch thick disks. Place 2 inches apart on the prepared baking sheet.
- Bake for 8-12 minutes. The cookies will appear dry and puffed up, but will be very soft to touch. Let them cool on the baking sheet for 5 minutes, and then transfer to a rack to cool completely.
Notes
Make ahead tips:
- Unbaked cookie dough can be refrigerated for 1-2 days. Thaw to room temperature before shaping.
- Shaped cookie dough can be refrigerated for 1-2 days or frozen for up to 2 months. Bake from cold, adding time as needed, or let thaw before baking.
- Baked cookies can be stored in a sealed container at room temperature for 3-4 days. They can be frozen for 1-2 months. Allow to thaw at room temperature before serving.