Oat fig cookies
I keep these big and chunky, but do pat them out thinly with wet fingers if you like your cookies thinner. Perfect with a simple milkshake if you're in the mood, or sandwich with ice-cream to make them the main dessert event.
Ingredients
125g unsalted butter, softened
200g dark muscovado sugar
1 egg, 60g
3 tsp vanilla extract
150g plain flour
1 tsp bicarb of soda
150g jumbo rolled oats
250g-350g dried figs, sliced
Method
1. Heat the oven to 180C or 160C fan forced.
2. Beat the butter and sugar with an electric mixer until smooth, then beat in the egg and vanilla until creamy.
3. Stir in the flour and bicarb then mix in the oats and figs.3. Line a baking tray with non-stick paper, spoon on blobs of dough around 40 to 50 grams each (about one tablespoon), spaced three to four centimetres apart, and bake for about 15 minutes for soft cookies, or 20 minutes for crisper ones.
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