Oatmeal fig cookies

this recipe

I can’t get enough of these oatmeal fig cookies! Like most cookies, they are super quick to make once you gathered all the ingredients. You don’t even need to let the dough rest in the fridge! They are my go-to crumbly cookies when I want to eat something sweet that isn’t overly sweet. This is a well-balanced cookie, my friends. In one bite, you’ll get a nice crunch from the nuts and seeds, a hint of honey and cinnamon, and chunks of chewy figs. They’re super satisfying, don’t feel too ‘dirty’ and they taste even better the day after. I love munching on those oatmeal fig cookies with a cup of tea when I’m reading. Following the current state of the world and the lockdown measures, I’m a much more assiduous reader. Maybe this year I can finally finish my Goodreads challenge. Silver lining, am I right?

Baking can be a great way to relax or to keep kids busy while we’re all in lockdown and there is nothing easier than making cookies. All kidding aside about having more time to read, I hope you and your loved ones are safe. My heart goes out to everyone whose livelihood is threatened, those who are working overtime to ensure that life goes on and to all the healthcare workers we owe so much to.

WITH OR WITHOUT WHOLEMEAL FLOUR

My oatmeal fig cookies are a re-creation of processed cookies I used to buy in Turkey that came in a purple wrapping. I can’t remember the brand’s name, and they would be next to impossible to find in France anyway so I had to make my own. Plus baked goods always feel more wholesome when you make them yourself. They probably are, I never checked the processed cookies’ list of ingredients.

I used to make these cookies with a ¾ all-purpose flour – ¼ wholemeal flour. It was a nice addition and made the taste closer to the cookies I was trying to recreate, but it was also burning my stomach. Apparently I can’t digest wholemeal flour very well. Obviously, everybody is different and you’d probably be fine with wholemeal flour, but I just wanted to warn you.

I usually add 1 tbsp of unsalted sunflower seeds to the dough. However sunflower seeds are a rare occurrence in my local grocery store, so given the pandemic, I wasn’t surprised that I couldn’t get my hands on some. Be sure to finely chop the figs and peanuts. They will be easier to mix in the dough and the shaped cookies won’t break as easily while you move them to the baking tray.

CRISPY COOKIES 101

➝ How to get crispy cookies? To get crispy cookies it’s important to use caster sugar, rather than brown sugar. Brown sugar is moister due to its molasses content and will make your cookies chewy. Avoid anything that would soften your cookies (like eggs). You should also melt your butter instead of creaming it with sugar. Without incorporating air into your dough, your cookies will spread more quickly. Thinner cookies make for crispier cookies.

➝ Can I make these oatmeal fig cookies in advance? Sure! After putting the shaped cookies on a baking tray, you can either:

• Wrap them airtight and refrigerate for up to 3 days before baking them. If you bake them straight up from the fridge, they won’t spread as much and will be a bit chewier.
• Freeze them until firm, place them in a sealable freezer bag and freeze for up to 2 months. Thaw them before baking them according to the instructions. If you don’t have time to thaw them, you should definitely add a couple of minutes to the baking time.

Looking for other cookie recipes? Here are some of my favorites:

• Peanut butter oatmeal chocolate chip cookies
• Orange almond biscotti
• Chocolate sables

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