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Oatmeal Fig Cookies

Yield: makes 22 cookies
Author: Maryanne Cabrera


  • 1 3/4 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup (4 oz) unsalted butter, softened
  • 2 Tablespoon coconut oil
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 Tablespoon molasses
  • 2 large eggs, room temperature
  • 6 oz 72% dark chocolate chunks
  • 6 oz chopped dried mission figs


  • 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.