While I wrote this recipe for jumbo cookies, but feel free to make smaller cookies if that is your preference. If you are into Jumbo Cookies, check out my Loaded Jumbo Cookie recipe too (They are packed with jumbo chocolate chips, chocolate covered raisins and walnuts). Reading this, I’m starting to think I like “jumbo” things…LOL.
How to make jumbo fig, pecan and oatmeal cookies
- To get started with this recipe, preheat your oven to 350 degrees F. Line a baking sheet with a silpat, tin foil or parchment paper to make clean up easy.
- Next, I toast the pecans in a small skillet on the stove. Use medium heat and shake the pan often to keep the nuts from burning. This will take about two minutes. Remove from the heat and let the nuts cool. Then chop them and put them into a large bowl.
- Next, chop up your figs into small dice. Be sure to cut off the tough ends and chop fairly small to get the best chew. Add the figs and the rolled oats to the bowl with the nuts. Stir everything together.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Put to the side.
- It is now time to pull the cookie dough together. In the bowl of a stand mixer, add the softened butter and brown sugar and beat until light and fluffy and fully combined – about two minutes. Next, add the egg and vanilla extract and continue to beat.
- Gradually, start adding the flour mixture until everything is incorporated. Remove the bowl from the mixing stand and add the nut, oat and fig mixture. Fold this into the dough until it is evenly distributed throughout. Be sure to scrape down the bowl with a spatula to get all the ingredients fully incorporated.
- Using a 1/3 cup measuring cup to portion the dough, scoop out the dough and place it on the prepared baking sheet. Separate the cookies and keep them two inches apart on the baking sheet.
- I gently press down the cookies creating little patties. They are now ready for the oven.
- Bake for 16 – 20 minutes until lightly browned and cooked through. Remove from the oven and allow them to cool for five minutes. Then, place the cookies on a rack to let them cool completely.
- Place on a platter and serve with a tall glass of milk. Comfort food at its best. Be sure to make double batches…they never last long.
Gifting cookies:
I like to bag these and give them as gifts around the holidays, for birthdays and on Wednesdays – just because!!! Put 1-3 in a cellophane bag and tie with a great big bow. Your neighbors, coworkers, friends and family will love it!
This is an easy, straight forward recipe. The addition of figs might be a little different for some of you, but if you like fig newtons, you already like figs! Happy baking!
Did you enjoy this recipe? Leave a comment and rating below. I’d love to hear from you.
Want to try some of my other favorite cookie recipes? Try one or all of these:
Embossed Rolling Pin Shortbread Cookies
Chocolate Dipped Pistachio Macaroons
Jumbo Fig, Pecan and Oatmeal Cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup Chopped pecans
- 1 Cup Chopped dried fig
- 1 1⁄4 Cup2 Old fashioned oats
- 6 Tbsp. Unsalted butter, room temperature
- 1 1⁄2 Cups Light brown sugar
- 1 Large egg
- 2 Tsp. Pure vanilla extract
- 1 1⁄4 Cups All-purpose flour
- 3⁄4 Tsp. Baking powder
- 1⁄2 Tsp. Baking soda
- 1⁄2 Tsp. Salt
- 1⁄2 Tsp. Cinnamon
- 1/8 Tsp. Freshly ground nutmeg
- Cooking Spray
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat, foil or parchment paper to make clean up a breeze.
- Toast the pecans in a skillet over medium heat until slightly browned and fragrant.
- Chop the nuts and add to a mixing bowl with the rolled oats and the chopped figs. Stir together and set aside.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
- In the bowl of your stand mixer, add softened butter and brown sugar and beat until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and continue beating until thoroughly combined.
- Gradually add the flour mixture until well incorporated. Stir in the nut, oat and fig mixture and fold the mix into the the rest of the batter until evenly distributed. Give the mixture a final stir with a spatula, scraping the side and bottom of the bowl.
- Using a 1/3 cup measuring cup to portion the cookie dough, place the scoops of cookie dough on the prepared baking sheet about 2 inches apart. This will keep them from spreading into each other.
- Bake for 16 – 20 minutes until lightly browned, fragrant and cooked through.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then remove them to cool completely on a rack. Enjoy!
