These Chewy Oatmeal Fig Cookies are made with a deliciously chewy oatmeal cookie base bursting with pecans and dried figs. They’re full of amazing texture and flavor. They really are the best oatmeal cookies you will ever eat!
For the longest time, I’ve had an aversion to oatmeal raisin cookies. We used to get them as part of catered lunches when I worked in an office, and they never quite satisfied my need for a sweet afternoon treat. I stay away from them, and gravitate toward the platter of chocolate chip cookies, and white chocolate macadamia nut cookies. That is until I discovered the best chewy oatmeal cookies ever existed.
These Chewy Oatmeal Fig Cookies are adapted from Jessica Gavin’s Chewy Cranberry Oatmeal Cookies from her cookbook Easy Culinary Science for better cooking. I’m a big fan of Jessica’s recipes. We’ve made many from both her blog and her cookbook, and they’re always on point and delicious. Plus, I just love all of her extremely useful tips on cooking and culinary science.
How to Make Oatmeal Cookies
Butter is always a good place to start when making cookies, you gotta have butter. Now if you want chewy oatmeal cookies, it’s all about the brown sugar. I used light brown sugar as it is a pantry stable for me, and I found the chewiness level to suit me well. You can turn up the chewiness with dark brown sugar, or turn it down by substituting part granulated sugar.
Obviously, you can’t have an oatmeal cookie without lots of old-fashioned rolled oats. Some nuts add a slight crunch and texture to the cookies. Pecan is quintessential holiday and cannot be beat in these cookies this holiday season. And instead of the classic raisins, I used dried figs. Dried figs are sweet and delicious on their own, and they make these Chewy Oatmeal Fig Cookies even more special.
I guarantee these amazing Oatmeal Fig Cookies will convert the pickiest of cookie eater. I seriously thought I will never in my life touch an oatmeal cookie, and here I am making version after version of these for days. And this will not be the last time you hear me rave about these delicious chewy oatmeal cookies!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 6 oz unsalted butter - soften
- 1 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup chopped pecan
- 1 cup chopped dried fig
- 1 1/4 cup rolled oats
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Toast the pecans in a skillet over medium heat for a few minutes until slightly toasty and fragrant. Roughly chop the nuts and add to a medium mixing bowl along with the rolled oats, and a cup of chopped dried fig. Stir together and set aside.
- In a small mixing bowl, stir together flour, baking powder, baking soda, salt and cinnamon until even distributed. Set aside.
- In a large mixing bowl or in the bowl of your stand mixer, add softened butter and brown sugar, beat with the paddle attachment on medium speed until light and fluffy, about 1-2 minutes. Add egg and vanilla extract, and continue beating until thoroughly combined, another 1 - 2 minutes.
- Lower the mixer speed to stir and slowly add the flour mixture, mix until just combined. Add the nut, oat and fig mixture and stir until evenly distributed. Give the mixture a final stir with a spatula, scraping the side and bottom of the bowl to ensure even mixing.
Use a large ice cream scoop to portion the cookie dough. Place cookie dough on a parchment line baking sheet about 2 inches apart. Refrigerate while the oven is preheating.
Preheat oven to 350°F. Bake one tray at a time in the middle of the oven for 16 minutes, rotate the baking sheet at the 10 minutes mark.
- 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.
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