Recipe by Chef Kate
These cookies really do brown quickly, so you need to watch them and your baking time may vary. Remember, they well continue to bake a bit after you take them from the oven. For a rather healthy cookie, they are quite delicate.
Top Review by Sydney Mike
Really enjoyed the taste of these cookies ~ The molasses in the brown sugar, the maple syrup & the figs ~ VERY NICE COMBINATION! For me these were done in just under 12 minutes! Thanks for sharing! [Made & reviewed while touring Canada on the Zaar World Tour 4]
- nonstick cooking spray (or parchment paper or a silpat)
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄2 cup dark brown sugar
- 1⁄4 cup maple syrup
- 1 egg
- 1⁄4 teaspoon vanilla
- 1⁄2 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1 pinch salt
- 1 cup rolled oats
- 2⁄3 cup dried fig, finely chopped
Directions See How It's Made
- Preheat oven to 350°F
- Lightly coat baking sheets with cooking spray or line with parchment or a silpat.
- With an electric mixer, combine the butter and sugar until lightened, 1 to 2 minutes. Add the syrup, egg and vanilla and continue to blend.
- Sprinkle with the flour, baking soda and salt and mix just until incorporated. Add the oats and figs and stir to incorporate.
- Drop the batter onto the baking sheets by the tablespoon, 2 inches apart (cookies really spread, so leave space).
- Bake for 12 to 14 minutes, or until golden and bottoms have browned (they turn dark quickly, so keep an eye on them).
- Let cool on sheet until crisp enough to transfer.