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.
- 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
- Preheat oven to 350F and spray baking sheets with non-stick spray.
- In a bowl, stir together the flour, baking soda, corn starch and salt.
- Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
- Add the eggs, vanilla and molasses. Mix until combined.
- Turn the mixer to low and slowly add the flour mixture. Beat until fully incorporated.
- Add the oats, figs, walnuts and chocolate.
- 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.
- Bake for 18-20 minutes.
*Yield: Approximately 18 large cookies