Hoot Hoot! Whole Wheat Oatmeal Fig Cookies

20 Jul

So I have this owl…cute, huh?

It’s been winking at me for a couple months now. Cute as can be, but alas, empty inside. That is until – Whole Wheat Oatmeal Fig Cookies!

Oatmeal raisin cookies were always a favorite of mine.  Chewy, sweet, soft and tender. So, when my Papa Spuds box came this week with an unannounced bag of oatmeal, I knew exactly what I wanted to do with it.

I didn’t have any raisins on hand, but I did have dried mission figs. I also wanted these to be more wholesome so I used whole wheat flour instead of all purpose.

Then, for funzies, I did a little test to see if the cookies baked up differently on a Silpat liner versus parchment paper.  Guess what.  It didn’t make a whoop of a difference.  Do whatever makes you happiest!

These cookies are so wonderful!  I may never use raisins again!  The fig seeds disperse throughout the entire cookie so you get a little pop and crunch in every bite.  Bonus: they are even better the next day!

And the owl said, “Get in my belly!”

Whole Wheat Oatmeal Fig Cookies

Adapted from Smitten Kitchen 

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup dried figs, chopped

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and figs.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.



3 Responses to “Hoot Hoot! Whole Wheat Oatmeal Fig Cookies”

  1. Kim Wike July 20, 2011 at 1:40 pm #


    I love the way to write.

  2. Bori July 22, 2011 at 11:42 pm #

    Mmmmmmm figs beat raisins hands-down. Good thinking


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