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Makes
about 2-dozen cookies
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
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Ingredients
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1/2 cup
plus 3 tablespoons salted butter, at room temp.
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2/3 cup
sugar
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2/3 cup
dark brown sugar
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2
large eggs
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1 teaspoon
vanilla extract
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1 3/4 cups
all-purpose flour
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2/3 cup
rolled oats
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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9 ounces
chopped dark chocolate (I like 70% cacao)
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1 1/4 cups
chopped dried figs (if they're really dry, soak them in warm water for 10 minutes before using)
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1/2 cup
unsweetened shredded coconut
Directions
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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.
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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.
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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.
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Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to finish cooling.
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