This is a classed-up version of my  Big and Chewy Oatmeal Cookies. The chopped up figs practically melt into these cookies as they bake, creating a sticky sweetness that pairs beautifully with the smoky molasses. The addition of dark chocolate adds even more sophistication to an otherwise humble cookie, while the walnuts add texture and crunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 tsp salt
• 3/4 cup butter, softened
• 1 1/4 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup molasses
• 2 1/2 cups oats
• 1 cup dried figs, chopped
• 3/4 cup walnuts, chopped
• 1 cup dark chocolate chunks or chips

Method:

1. Preheat oven to 350F and spray baking sheets with non-stick spray.
2. In a bowl, stir together the flour, baking soda, corn starch and salt.
3. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
4. Add the eggs, vanilla and molasses. Mix until combined.
5. Turn the mixer to low and slowly add the flour mixture. Beat until fully incorporated.
6. Add the oats, figs, walnuts and chocolate.
7. Roll generous 1/4 cup measures of dough into balls (you can use a medium- sized ice cream scoop for this.) Place two inches apart on prepared baking sheets. You can press a few chocolate chunks into the tops of the cookies before baking — it makes them look prettier.
8. Bake for 18-20 minutes.

*Yield: Approximately 18 large cookies