Maple Oat and Fig Cookies

"These cookies really do brown quickly, so you need to watch them and your baking time may vary. Remember, they well continue to bake a bit after you take them from the oven. For a rather healthy cookie, they are quite delicate."
 
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Ready In:
30mins
Ingredients:
11
Yields:
26 cookies
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ingredients

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directions

  • Preheat oven to 350°F
  • Lightly coat baking sheets with cooking spray or line with parchment or a silpat.
  • With an electric mixer, combine the butter and sugar until lightened, 1 to 2 minutes. Add the syrup, egg and vanilla and continue to blend.
  • Sprinkle with the flour, baking soda and salt and mix just until incorporated. Add the oats and figs and stir to incorporate.
  • Drop the batter onto the baking sheets by the tablespoon, 2 inches apart (cookies really spread, so leave space).
  • Bake for 12 to 14 minutes, or until golden and bottoms have browned (they turn dark quickly, so keep an eye on them).
  • Let cool on sheet until crisp enough to transfer.

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Reviews

  1. Really enjoyed the taste of these cookies ~ The molasses in the brown sugar, the maple syrup & the figs ~ VERY NICE COMBINATION! For me these were done in just under 12 minutes! Thanks for sharing! [Made & reviewed while touring Canada on the Zaar World Tour 4]
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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