I have a terrible weakness for cookies… and cakes, and ice cream, and all things sweet… but mostly cookies. Especially homemade oatmeal cookies and these double chocolate beauties, I have to confess, have shot straight up to my number one favourite.
Figs are a relatively new addition to my kitchen. I only ever (reluctantly) tried a fresh for the first time this year (which was lovely, and I keep buying them now, despite how silly expensive they are) and during my last supermarket shop I picked up a bag of dried figs in the baking section without a clue as to what I was going to do with them.
My paternal Canadian grandmother periodically sends me food parcels from Canada filled with delicacies unavailable here in the UK (like Jello Instant Pudding, graham crackers and Crispy Crunch chocolate bars) and every now and then she pops in some Canadian recipe booklets. I love those Canadian recipe booklets, even just to see the photographs of ingredients I have a nostalgia for, such Crosby’s Fancy Molasses. This recipe is an adaptation of a chocolate fig cookie recipe found in one of those booklets: the Robin Hood Baking Festival 2000.
Be warned, these cookies are incredibly moreish. I probably ate half a dozen just while shooting these photographs. The seeds in the dried figs impart a fantastic crunch to the chewy chocolate oatmeal cookie and the chunks of dark chocolate, especially when still gooey while warm out of the oven, make you want to go MMmmMmm while nomming.
I’ve replaced plain flour with organic spelt flour (Triticum spelta), another new addition to my kitchen store cupboard. Spelt is a wholegrain flour made from an ancient relative of modern wheat and it adds a delicious flavour to the cookies. Wholegrain spelt flour, oats, figs – these cookies could almost be considered good for you!
- 117 grams unsalted butter
- 125 grams granulated sugar
- 100 grams light brown muscovado sugar
- 1 medium egg
- 1 tsp vanilla
- 100 grams Scottish porridge oats
- 115 grams spelt flour
- 30 grams cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 175 grams dried figs, stemmed and chopped
- 100 grams dark chocolate with at least 85% cocoa solids, chopped
- 40 grams pecans, chopped
Prep time: Cook time: Total time: Yield: Makes 3 dozen
This recipe has been added to Mrs. M’s Linky Party for June 2013 and t o Javelin Warrior’s Made with Love, Monday’s from-scratch recipe round-up.