Paired with a Chocolate Stout
OMG. I am so happy Monday is over. Actually, I can’t wait until this entire week is over. Why didn’t anyone ever tell us how much work it is to get a house ready for listing? I mean this house is literally 1 year old. I can’t imagine all the work that goes into preparing an older home for sale. Between frequent trips up north to Wyoming, accomplishing small odd-jobs around the house, and cooking until my little fingers fall off, I am so ready for a vacation. Zach and I are headed to Montreal in a week and the timing couldn’t be better, but as you guys know, the things you have to get done before you go on vacation escalates exponentially as you get nearer to sailing off.
These oatmeal and fig chocolate chunk cookies were definitely a must-have this past weekend. It’s a good thing this recipe makes over two dozen of the little beauties. There have definitely been a few nights in the past few days where I have wandered downstairs for a cookie … or two … or sometimes three. It’s ok. There are dry figs in them. That makes them healthy right?
Seriously though you guys, these oatmeal and fig chocolate chunk cookies are my everything. Fig brings some extra sweetness and necessary chewiness. If you love figs, these cookies are totally for you.
Pair these oatmeal and fig chocolate chunk cookies with a chocolate stout and enjoy your day everyone! xo
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup old-fashioned oats
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup raw honey
- 1 teaspoon vanilla extract
- 2 large room temperature eggs
- 12 ounces semi-sweet chocolate chunks or chips
- 1 cup dried figs chopped
- Preheat your oven to 375 degrees F and line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and oats. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, add the butter, sugar and honey. Mix on medium-high speed for 2-3 minutes. Add the vanilla extract and mix again. With the mixer running on low speed, add each egg, one at a time until incorporated. Scrape down the sides of the bowl. With the mixer running on low speed, add the flour mixture gradually until all has been added. Continue mixing until the dough just comes together. Do not over mix. Fold in the chocolate chunks and dried fig pieces.
- Using a tablespoon-sized cookie scoop, drop the dough on the prepared baking sheets, spacing them 2-inches apart. Bake the cookies for 10-11 minutes or until brown and crispy. The cookies will brown significantly. Don't let this scare you.
- Remove from the oven and let cool on the baking sheet before transferring them to a wire rack to cool the rest of the way.
- Store the cookies in an airtight container for 2-3 days. Enjoy!