Fig Oatmeal Cookies Recipe & Video

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Old can become new again. Before Rick and I were married, I went through my mother's recipes and wrote down all the ones I liked. During the early years of our marriage, these were the recipes I made over and over again. But as the years went by, somehow the recipes were filed away and forgotten. Until recently, that is, when I pulled out my old recipe box and started making my mother's Fig Oatmeal Cookies. Even now, after years of making so many different types of cookies, these are still one of my favorites. This is a sandwich cookie that combines two buttery crisp oatmeal cookies with a soft filling of pureed dried figs. As with all sandwich cookies, at first the flavor and texture of the cookie is separate from that of the filling. But after a day the moist filling of dried figs permeates and softens the cookies and the flavors of the two combine to make one delicious cookie

First, this recipe makes about 12 - 2 1/2 inch (7 cm) sandwich cookies. If you would like a larger batch, you can double the recipe. Unlike the other Oatmeal Cookie recipes on the site, this cookie does not contain eggs. It's crisp texture and buttery flavor remind me of a shortbread cookie. I like to make the batter in a food processor, although you can make it by hand. This is a cut out cookie and since the batter is quite soft it will need to be chilled before you cut out the cookies. To speed up the process of chilling and cutting, as soon as the batter is made I roll it between two sheets of parchment or wax paper. Then just transfer it (along with the parchment paper) onto a baking sheet and place in the refrigerator until the dough is firm. This will take anywhere from 30 to 60 minutes (can be made a day ahead). If you want to speed up the process even more, put it into the freezer instead (this will only take about 15-30 minutes). Once the cookies are cut out, place them on a parchment lined baking sheet and then chill the cookies again while the oven is preheating. Doing this step will prevent the cookies from spreading as they bake. The baking time depends on how crisp you want the oatmeal cookies. I usually bake them until the edges of the cookies are golden. These cookies are wonderful on their own, and sometimes I just eat them as is, or dipped in melted chocolate.