Fig, Walnut, and Chunky Chip Sugar Cookies
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
4 dozen
ingredients
- 226.79 g unsalted butter, at room temperature
- 414.03 ml packed light brown sugar
- 3 large eggs
- 4.92 ml pure vanilla extract
- 650.62 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 2 (453.59 g) package dried calimyrna figs, stems trimmed and cut into 1/4-inch pieces
- 473.18 ml coarsely chopped walnuts
- 473.18 ml coarsely chopped semisweet chocolate (or chocolate chips)
directions
- Preheat oven to 350°; lightly butter two large baking sheets or line them with parchment paper.
- In a big bowl, cream the butter using an electric mixer.
- Add in the sugar; beat until light and fluffy, scrapping down the sides of the bowl with a rubber spatula as needed.
- Beat in the eggs, one at a time, beating well after each addition; add in the vanilla; beat until blended.
- Sift the flour, baking soda, cinnamon, and salt together in another bowl; gradually beat the flour mixture into the butter mixture on low speed, just until combined; finish combining with a rubber spatula.
- Add in the figs, walnuts, and chocolate; stir just until blended.
- Using a heaping tablespoon, drop the batter onto the prepared baking sheets, placing the cookies at least 2 inches apart.
- Bake until the edges of the cookies are golden and the tops are set (13-15 minutes); cool slightly on the cookie sheet before removing to a wire rack to cool.
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