Fall in love with these decadent cookies. They are buttery, chewy in the middle and perfectly crisp on the outside. Chocolate chip cookies have been my specialty since I was young. My inherent sweet tooth and love of chocolate compelled me to master the perfect cookie. Every now and then, however, I get a craving for a really good oatmeal cookie. Below is my basic chocolate chip cookie recipe with a few modifications. Chopped figs take the place of raisins which are usually found in oatmeal cookies. A bit of cinnamon adds a lovely winter warmth. Combining semisweet and bittersweet chocolate also presents extra chocolaty goodness which we simply can’t do without. I hope you enjoy these as much as I do.
1 stick plus 3 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 1/3 cups all-purpose flour, sifted
1/2 tsp cinnamon
2/3 cup rolled oats
1 tsp baking soda
1/2 tsp salt
5 oz semi-sweet chocolate chips
5 oz bittersweet chocolate chips
1/2 cup unsweetened shredded coconut
3/4 cup dried figs, chopped
Heat the oven to 350 degrees F.
Place the butter into a standing mixer fitted with the paddle attachment.
Cream the butter for 2 minutes on medium speed until it’s fluffy and light in color.
Scrape down the sides of the mixing bowl.
Add the eggs, vanilla, granulated sugar and brown sugar. Mix on medium speed for 1 minute until fully incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cinnamon, oats, baking soda and salt.
On low speed, gradually incorporate 1/3rd of the dry ingredients into the wet mixture until gently combined.
Continue to incorporate 1/3rd of the mixture at a time, being careful not to over-beat the batter.
When you have finished combining the dry ingredients into the wet mixture, add the figs, coconut and chocolate chips. Mix on low speed for 15 seconds until well combined.
Refrigerate the dough for 20 minutes.
Using an ice cream scoop, add the dough to a flat baking sheet.
Press the dough down gently with your fingers to shape the cookies. Bake for about 8-12 minutes until the cookies are golden around the edges.
Let the cookies cool on the sheet for 2 minutes before transferring to a cooling rack.
Yield: 2 dozen cookies