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Home » Desserts and Sweets » Oatmeal Fig Pecan Cookies

Oatmeal Fig Pecan Cookies

Last Updated on March 4, 2023. Originally Posted on December 6, 2022 By Laura Franco / Leave a Comment

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The best oatmeal cookies just got a whole lot better. Crispy brown bottoms and edges with a soft chewy center. Bet you can’t eat just one. via @krazykitchenmomThe best oatmeal cookies just got a whole lot better. Crispy brown bottoms and edges with a soft chewy center. Bet you can’t eat just one. via @krazykitchenmomThe best oatmeal cookies just got a whole lot better. Crispy brown bottoms and edges with a soft chewy center. Bet you can’t eat just one. via @krazykitchenmomThe best oatmeal cookies just got a whole lot better. Crispy brown bottoms and edges with a soft chewy center. Bet you can’t eat just one. via @krazykitchenmom
cookie tin filled with oatmeal fig pecan cookies

The best oatmeal cookies just got a whole lot better. Crispy brown bottoms and edges with a soft chewy center. Bet you can’t eat just one.

cookie tin filled with oatmeal fig pecan cookies

Why You Should Make These Oatmeal Fig Pecan Cookies

If you’re looking for a way to elevate an everyday oatmeal cookie, these are the cookies for you. The bites of figs and pecans remind me of the old-school fig-filled cookies I used to love as a kid.

Ingredients

cookie sheet with the ingredients to make oatmeal fig pecan cookies
  • 1-1/4 cups butter softened at room temperature
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1-1/2 cups all-purpose flour  
  • 1 tbsp baking soda
  • 1 tbsp ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 cups old-fashioned oats
  • ½ cup chopped dried figs
  • ½  cup chopped pecans

Let’s Make Oatmeal Fig Pecan Cookies

  1. Preheat oven to 375°.
  2. Whisk together the flour, baking soda, cinnamon, nutmeg, and salt and set aside.
  3. Using a stand mixer or a hand mixer, cream together butter and sugars until fluffy.
  4. Add egg and vanilla extract and mix.
  5. Add the dry ingredients 1/2 cup at a time and mix until fully combined.
  6. Mix in oatmeal.
  7. Mix in figs and pecans.
  8. Use a 2 tbsp (30 ml) cookie scoop to scoop cookies onto a parchment paper-lined cookie sheet.
  9. Bake for 12-14 minutes.
  10. Cool on a cooling rack.
four photos of cookie dough in stages in a stand mixer

KKM Tips

  • I recommend using dried black figs for this recipe.
  • ½ cup of chopped figs is about 3-4 large, dried figs.
  • Remember to cut off the stems of the dried figs while chopping them.
  • Watch the cooking time because all ovens are different.
woman's hand holding a oatmeal cookie with a bite out of it

More KKM Cookie Recipes

  • Pan-Banging Chocolate Chip Cookies
  • Mexican Hot Chocolate Cookies
  • Pumpkin Spice Snickerdoodles
  • Kitchen Sink Cookies
cookie tin filled with oatmeal fig pecan cookies

Oatmeal Fig Pecan Cookies

The best oatmeal cookies just got a whole lot better. Crispy brown bottoms and edges with a soft chewy center. Bet you can’t eat just one.
Print Pin Rate
Course: Desserts/Cookies
Cuisine: Amercian
Keyword: bakery-style cookies, homemadecookies, oatmeal cookies
Prep Time: 10 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 24 minutes minutes
Servings: 26 cookies
Author: Laura Franco

Ingredients 

  • 1-1/4 cups butter – softened at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tbsp baking soda
  • 1 tbsp ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups old fashioned oats
  • 1/2 cups chopped dried figs
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 375°.
  • Whisk together the flour, baking soda, cinnamon, nutmeg, and salt and set aside.
  • Using a stand mixer or a hand mixer, cream together butter and sugars until fluffy.
  • Add egg and vanilla extract and mix.
  • Add the dry ingredients 1/2 cup at a time and mix until fully combined.
  • Mix in oatmeal. Mix in figs and pecans.
  • Use a 2 tbsp (30 ml) cookie scoop to scoop cookies onto a parchment paper-lined cookie sheet.
  • Bake for 12-14 minutes.
  • Cool on a cooling rack.

Notes

Krazy Kitchen Mom Tips
  • I recommend using dried black figs for this recipe.
  • ½ cup of chopped figs is about 3-4 large, dried figs.
  • Remember to cut off the stems of the dried figs while chopping them.
  • Watch the cooking time because all ovens are different.
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Last Updated: March 4, 2023

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