Post by bee on Mar 18, 2007 15:30:05 GMT -5
YUMMY cookies ~ very chewy and fresh from the figs and crystallized ginger. This recipe comes from the Stonewall Kitchen Favorites cookbook.
Oatmeal, Fig and Ginger Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1-1/4 cups sugar
2 tsp vanilla
2 large eggs
1-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
3 cups old fashioned oats
1-1/4 cups chopped dried figs
1/2 cup chopped crystallized ginger
Place rack in middle of oven and preheat to 350*. Line 2 cookie sheets with parchment or grease the sheets and set aside.
With electric mixer, beat butter and both sugars until light and fluffy on medium speed. Add vanilla and mix on low until combined. Add eggs, one at a time, scraping down the sides of bowl as necessary.
In a separate bowl, blend the flour, baking powder and salt together with a whisk. With mixer on low, slowly add flour mixture and mix until combined. Using a spoon or spatula, stir in oats, figs and ginger.
Form dough into 2" balls and place 2" apart on cookie sheets. Bake 15-18 minutes. Cookies should be golden brown at the edges. Let cool 5 minutes and transfer to wire racks to cool completely. Store in airtight container for up to 3 days.
Variations
Substitute figs and ginger for:
Traditional Oatmeal Raisin - 1-1/2 cups raisins
Apricot-Almond - 1 cup toasted slivered almonds, 1 cup chopped dried apricots and 1 tsp cardamom
Cranberry-Orange: 1-1/2 cups dried cranberries, 2 TBS grated orange zest
Oatmeal, Fig and Ginger Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1-1/4 cups sugar
2 tsp vanilla
2 large eggs
1-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
3 cups old fashioned oats
1-1/4 cups chopped dried figs
1/2 cup chopped crystallized ginger
Place rack in middle of oven and preheat to 350*. Line 2 cookie sheets with parchment or grease the sheets and set aside.
With electric mixer, beat butter and both sugars until light and fluffy on medium speed. Add vanilla and mix on low until combined. Add eggs, one at a time, scraping down the sides of bowl as necessary.
In a separate bowl, blend the flour, baking powder and salt together with a whisk. With mixer on low, slowly add flour mixture and mix until combined. Using a spoon or spatula, stir in oats, figs and ginger.
Form dough into 2" balls and place 2" apart on cookie sheets. Bake 15-18 minutes. Cookies should be golden brown at the edges. Let cool 5 minutes and transfer to wire racks to cool completely. Store in airtight container for up to 3 days.
Variations
Substitute figs and ginger for:
Traditional Oatmeal Raisin - 1-1/2 cups raisins
Apricot-Almond - 1 cup toasted slivered almonds, 1 cup chopped dried apricots and 1 tsp cardamom
Cranberry-Orange: 1-1/2 cups dried cranberries, 2 TBS grated orange zest