Go Back
+ servings
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
Course: Desserts/Cookies
Cuisine: Amercian
Keyword: bakery-style cookies, homemadecookies, oatmeal cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 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.