Pecan is quintessential holiday and cannot be beat in these cookies this holiday season. Some nuts add a slight crunch and texture to the cookies. Obviously, you can’t have an oatmeal cookie without lots of old-fashioned rolled oats. You can turn up the chewiness with dark brown sugar, or turn it down by substituting part granulated sugar. I used light brown sugar as it is a pantry stable for me, and I found the chewiness level to suit me well. Now if you want chewy oatmeal cookies, it’s all about the brown sugar. Plus, I just love all of her extremely useful tips on cooking and culinary science.īutter is always a good place to start when making cookies, you gotta have butter.
We’ve made many from both her blog and her cookbook, and they’re always on point and delicious. These Chewy Oatmeal Fig Cookies are adapted from Jessica Gavin’s Chewy Cranberry Oatmeal Cookies from her cookbook Easy Culinary Science for better cooking. That is until I discovered the best chewy oatmeal cookies ever existed. I stay away from them, and gravitate toward the platter of chocolate chip cookies, and white chocolate macadamia nut cookies. We used to get them as part of catered lunches when I worked in an office, and they never quite satisfied my need for a sweet afternoon treat. They really are the best oatmeal cookies you will ever eat!įor the longest time, I’ve had an aversion to oatmeal raisin cookies.
Fig cookie run full#
They’re full of amazing texture and flavor. These Chewy Oatmeal Fig Cookies are made with a deliciously chewy oatmeal cookie base bursting with pecans and dried figs.
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