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Author Notes: The original idea behind these was breakfast cookies, but to be honest, I really just decided to make cookies that I felt like eating at that moment. These were they! They were inspired by oatmeal fig cookies from Ana Sortun's Sofra Bakery in Watertown combined with the mind-blowingly good chocolate stuffed (and dipped) figs from Fran's Chocolates in Seattle. They're coast to coast cookies! Then I added coconut too because I had some and it sounded good. It was. I totally did eat these for breakfast. —fiveandspice
Makes about 2-dozen cookies
- 1/2 cup plus 3 tablespoons salted butter, at room temp.
- 2/3 cup sugar
- 2/3 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2/3 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 9 ounces chopped dark chocolate (I like 70% cacao)
- 1 1/4 cups chopped dried figs (if they're really dry, soak them in warm water for 10 minutes before using)
- 1/2 cup unsweetened shredded coconut
- Cream the butter and sugars together until light and fluffy (3-5 minutes) in a standing mixer fitted with the paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the mixer as needed.
- In a separate bowl, stir together all the remaining ingredients. Stir these into the butter mixture on low speed until fully combined with no dry floury patches left.
- Refrigerate the dough 30-60 minutes before proceeding. Heat your oven to 350F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets. Bake each sheet one at a time (keep the full sheets that aren't being baked in the fridge until it's their turn) until the cookies are golden around the edges but still look a tad doughy in the middles, about 15-18 minutes, rotating each baking sheet halfway through the bake time.
- Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to finish cooling.
- This recipe is a Community Pick!