I started with my favorite oatmeal cookie recipe. Cream butter, brown sugar and sugar. Then beat in an egg, some vanilla, and some milk.
Then add your (quick cook) oats.
As you can see, the fig butter gives it a dark, almost gingerbread like color. Yum, yum. The dough will be sticky (you just mixed in a bunch of jam) so I highly recommend using a cookie scoop if you have one. If not, a couple of spoons will work just fine.
Once you have it all scooped out, bake them at 350 for about 12 minutes. They will spread quite a bit so make sure you have plenty of space between them. The ones on the left were a little too close together and joined up a bit. Even though they end up really thin, they are super soft and moist, not crispy at all. They really are fabulous. These are about a million times better than a fig newton (although I do like those). Enjoy!
Oatmeal & Fig Butter Cookies
Adapted from the Joy of Cooking Quick Oatmeal Cookies
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1 tbls. milk
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. cardamom
- 1 cup uncooked quick cook oats
- 1/2 cup fig butter
- Preheat oven to 350.
- Cream butter. Then add sugar and brown sugar and cream well.
- Beat in egg, vanilla, and milk.
- Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom and add to the butter mixture.
- When beaten smooth add oats and mix until combined.
- Add the fig butter and mix until well combined.
- Using a medium cookie scoop, scoop cookies about 2 to 2 1/2 inches apart on a parchment lined cookie sheet and bake for 12 minutes.
- Let cool about 3 minutes on the cookie sheet, then slide the parchment paper onto a cooling rack to cool completely.