Although I love to bake, I'm not the worlds biggest fan of eating baked goods. I can live without most cookies and sweets. Except oatmeal chocolate chip cookies, which I could eat all day, every day. I made some delicious ones recently from a Martha Stewart recipe, which I will use again. They stay moist even the next day, which is ideal in an oatmeal cookie.
These cookies are from Food52 and they add dried figs and coconut to the mix. The extra ingredients make the cookies even more moist and chewy, adding a nice texture and making them a little more healthy, perhaps?
Here's what you need:
2/3 cup softened butter
2/3 cup white sugar
2/3 cup brown sugar
2 large eggs
1teaspoon vanilla extract
1 3/4 cup all-purpose flour
2/3 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
250 grams (9 oz) semi-sweet chocolate chips
1 1/4 cup chopped dried figs (about 10 figs)
1/2 cup unsweetened shredded coconut
First cream together the butter and sugar in a stand mixer for about 3 minutes. You could do this by hand if you're feeling strong.
Add the eggs and vanilla and mix again until incorporated.
Mix the rest of the ingredients together in a large bowl.
Stir the dry ingredients into the butter mixture until well combined.
Scoop the dough onto baking sheets. You don't have to leave this much space between them because they don't spread much.
Bake in a preheated 350 degree oven for 15 to 18 minutes until golden around the edges, then cool on a rack.
These cookies are very tasty and filling, and a little heartier and healthier than your average cookie.