Any of the "twiggy" or bud-like cereals (which are in fact mostly bran) will work in these cookies. You could also replace the figs with raisins or chocolate chips. These may be good for you but they are also just plain good.
- Preheat the oven to 375°F.
- If necessary, soak the figs in boiling water for a few minutes to soften them.
- Drain them and chop them when cool enough to handle.
- Cream the butter and brown sugar.
- Beat in the egg and milk.
- Mix the dry ingredients.
- Stir them in, with the chopped figs.
- Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
- I use a small melon baller for evenly sized cookies.
- Bake for 10 minutes or until firm and lightly browned.