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 chopped dried figs. Stir together and set aside.

In a small mixing bowl, sift together flour, baking powder, baking soda, and cinnamon. Stir in the salt, and mix until evenly 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 for 2 minutes until light and fluffy. Add egg and vanilla extract, and continue beating until thoroughly combined and creamy, another 2 minutes.

Lower the mixer speed to stir and slowly add the flour mixture, mix until just combined. Add the oat 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 (4 tablespoons) ice cream scoop to divide the dough into 16 dough balls. Refrigerate for 30 minutes to an hour, or at the very least while the oven is preheating.

Preheat the oven to 350°F.

Place 6 cookie dough balls on a lined baking sheet about 2” apart, and bake one tray at a time for 15 minutes in the middle of the oven until the edges are golden brown but the center is still under-baked. Rotate the baking sheet at the 10 minute mark.

Remove the baking sheet from the oven and immediately use a large round cookie cutter or a spatula to gather or push in the uneven edges to make the cookies rounder and more evenly shaped. This step is optional but it makes the cookies prettier since they do spread unevenly in the oven.

Let the hot baking sheet cool on a wire rack for 5 - 10 minutes. Then remove the cookies from the baking sheet and place them on another wire rack to cool completely.