Oatmeal and Fig Chocolate Chunk Cookies

• Produce

  • 1 cup Figs, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Honey, raw

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 3/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Other

  • 12 ounces semi-sweet chocolate chunks or chips

Found on cookingandbeer.com

Ingredients

• 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

Directions

• 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. Dont 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!