Maple Fig Oatmeal Raisin (Print Version)
Chewy maple-sweetened oatmeal cookies packed with figs and raisins for a wholesome homemade treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - ½ tsp baking soda
04 - ½ tsp baking powder
05 - ½ tsp ground cinnamon
06 - ¼ tsp salt
→ Wet Ingredients
07 - ½ cup unsalted butter, softened
08 - ½ cup light brown sugar, packed
09 - ⅓ cup pure maple syrup
10 - 1 large egg
11 - 1 tsp pure vanilla extract
→ Mix-Ins
12 - ⅔ cup dried figs, chopped
13 - ⅔ cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together oats, flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
03 - Beat butter and brown sugar in a large bowl until light and fluffy.
04 - Mix in maple syrup, egg, and vanilla extract until well combined.
05 - Gradually stir dry ingredients into wet mixture until just combined.
06 - Fold chopped figs and raisins into the dough.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The maple syrup creates a chewiness that lasts for days unlike regular cookies that dry out
- Figs add this sophisticated sweetness without being overpowering like some dried fruits can be
02 -
- Underbake slightly, these continue cooking on the hot pan and that's what creates the chewy center everyone loves
- Chill the dough for 30 minutes if it feels too sticky, warm dough spreads too thin and loses that satisfying thickness
03 -
- Weigh your maple syrup instead of using measuring cups, the viscous texture makes volume measurements inconsistent
- Rotate the baking sheets halfway through if your oven has hot spots, I learned this the hard way with one batch of burned bottoms