Yield: makes 22 cookies
Take 1 cup of rolled oats. Pulse in food processor or blender until mixture resembles flour. Place in a large bowl. Whisk in flour, salt, baking soda, baking powder, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and coconut oil until smooth. Add brown sugar, sugar, and molasses. Mix until well incorporated. Scrape down bowl as needed. Add eggs and mix until combined.
Add dry flour mixture to mixing bowl. Mix on low speed until there are no longer any dry streaks of flour. Fold in remaining 3/4 cup rolled oats, chocolate chunks, and dried figs. Transfer mixture to an airtight container and allow to chill in the fridge overnight (8-12 hours). Cookie dough will be very soft and wet. It will thicken and stiffen as it chills.
Preheat oven to 350 degrees F. Use a size 24 scoop to portion out cookie dough. Place cookie balls at least 2-inches apart on a parchment lined baking sheet. bake for 12-14 minutes until edges of cookies are set. Allow cookies to cool on baking sheet for 5-8 minutes before transferring to wire rack to cool to room temperature. Store cooled cookies in an airtight container for up to 5 days.