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
about 2-dozen cookies
plus 3 tablespoons salted butter, at room temp.
dark brown sugar
1 3/4 cups
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)
unsweetened shredded coconut
In This Recipe
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.