These crispy oatmeal fig cookies are crumbly, buttery and full of nuts & seeds. You don’t even need to refrigerate the dough, so you can treat yourself in no time!
- 140g butter (5 oz)
- 60g caster sugar (¼ cup)
- 1 tbsp honey
- 160g all-purpose flour (1 cup + 2 tbsp), sifted
- 5g baking powder (1 tsp)
- 1 tsp cinnamon
- pinch of salt
- 6 semi-dried figs, finely chopped
- 1 tbsp unsalted peanuts, finely chopped
- 3 tbsp rolled oats
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds (optional)
- Preheat oven. Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper or a silicon baking mat.
- Melt the butter. Cut the butter into several big chunks. Place them in a heavy-based saucepan and cook over low heat until the butter is melted. Swirl the pan occasionally and remove it from the heat as soon as the butter is melted.
- Make the dough. Pour the sugar and honey in a large mixing bowl. Add the melted butter and whisk together until combined. In a separate bowl, mix the flour with the baking powder, salt and cinnamon. Add to the butter mixture and mix well with a spatula to form a stiff dough. Fold in the chopped figs, peanuts, rolled oats and seeds.
- Shape the cookies. Roll the dough into equal size balls (around 1 heaped tbsp of cookie dough per cookie). Flatten them with your palms and place on the baking tray. They should approximatively be 7cm (2.7 inch) wide and 1cm (0.4 inch) thick.
- Bake. Bake for 10 to 11 min. The cookies will be golden brown and have darker edges. Take out of the oven. Let them rest and harden for 15 min on the tray before transferring to a wire rack. Cool completely before eating.
The cookies will keep in an airtight container at room temperature for up to 3 days. I actually enjoy them better the day after.
- Serving Size: 1
- Calories: 231
Keywords: quickest cookie recipe, fast oatmeal cookies, fast cookies, crispy oatmeal cookies, crunchy cookie, semi-dried figs