I decided to use figs in a cookie with a mix of oat as well as regular flour. The oat flour paired with the figs make these a little bit more healthy than regular cookies. Also, they are more adult and tastier than Fig Newtons. Think about a little chewy cookie with burst of brandy flavor and sweet figs. Second to that is the occasional crunch of walnuts. You will not find vanilla extract in the recipe nor any spices such as cinnamon. I did not want anything to overshadow the brandy soaked figs.
One of the key factors in making these cookies is the temperature. If the dough is not cold enough they will have a tendency to run all over the pan. The cookies should have some height to them, about like a ginger snap, so be sure to not skip the freezing step. Also, please allow for the soaking time for the figs when you plan to make these. This recipe makes about 4- 5 dozen cookies.
Ready for cookie happy hour? Let's get started....
Figgy Dickens Cookies
created by Floutrader
2 2/3 cup oat flour
2 tsp baking soda
3/4 cup all purpose flour
1 1/2 cups brown sugar
1/2 cup sugar
3/4 cup or 1 1/2 sticks of butter, room temperature
3/4 cup of chopped dried figs
1/2 cup of brandy
3/4 cup chopped walnuts
Prepare two baking sheets by lining with parchment paper and preheat the oven to 325 degrees.
Place the fig pieces in a medium shallow bowl, preferably a pasta bowl. Pour in brandy and let sit for a minimum of four hours, so the figs will soften and absorb the brandy. After soaking, drain off any remaining liquid. Set figs aside.
Fill the bowl of a stand mixer with the butter and both types of sugar. Beat at medium speed until fluffy, occasionally scraping down the sides of the bowl. Add the egg and beat to blend for about 30 seconds. Remove bowl from stand mixer and set aside.
In another bowl, sift together baking soda and both types of flour. Fold the sifted ingredients into the butter/ sugar mixture. Then mix in the soaked figs and walnuts. Scoop out batter and roll into one inch balls. Then place on cookie sheet 1 1/2 inch apart. Flatten with you hand so the cookies are about 1 1/2 inches diameter. One the cookie sheet is full, place sheet in freezer for about 5-7 minutes.
Once the chilling process is complete, transfer cookie sheet to oven and bake until golden brown, about 12-15 minutes. Remove and place sheet on cooling rack and let rest for 3 minutes. Then transfer cookies to a rack to finish cooling.
**LAST YEAR: Gingerbread Whoopie Pies**