Did you enjoy our Christmas holiday? Christmas season is always my favorite time of year, and for me it starts as the song says, “it’s beginning to look a lot like Christmas”. Except it seems to be starting earlier every year, since I remember seeing Christmas decorations and cards in stores towards late October! I’m not complaining; I just wish I had more time to take it all in at my leisure, but it’s hard with the demands of my occupation.
As a Doc, holidays are a luxury. I am thankful to have had 2 weeks away from the hospital where I could spend time with family and spend leisure time in my kitchen again. I hosted 4 big Christmas dinner feasts in my home and promised my guests that I would share my recipes on my site. It seems I already have a big backlog of recipes written but unpublished!
To launch the New Year, I have a special recipe that was submitted to me by Alan Brown. This oatmeal fig and chocolate chip cookie recipe is adopted from his blog, The Dinner Table Tonight.
Everyone has a vice, and mine happens to be cake and cookies. I was intrigued by this cookie recipe, especially since I have never tried adding figs to cookie dough. They turned out light, crispy on the bottom and edges, and the figs worked well adding new flavors and textures. Great idea, Alan!
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter
1 cup Kalamata string figs, finely chopped
1/2 cup chocolate chips
1/2 cup rolled oats
Preheat oven to 375oF with a rack in the middle. Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, beat the butter and two sugars on medium speed until smooth. Add the eggs and beat until smooth and creamy. Beat in as much of the dry ingredients as possible with the stand mixer. Use a wooden spoon to stir in any remaining dry ingredients. Add the figs, chocolate chips and rolled oats, mixing well after each addition.
Drop the dough onto the prepared baking sheets 2 inches apart using a teaspoon. Bake for 10 minutes or until lightly browned around the edges. Cool for 5 minutes on the baking sheet before transferring cookies on a wire rack to cool completely.