12.19.2012

Fig, Oatmeal and Chocolate Cookies + Lingonberry Thumbprints










This November, in the weeks and days before I started my new job at Real Simple, I clung to the things I knew Id no longer be able to do on a whim in the middle of the week: take my baby girl to toddler Yoga, linger with my camera and the dreamy light that hits our studio kitchen before noon, and bake anything I fancied at a given moment, like these cookies—holiday cookies I banked in the form of dough in my fridge so that on these busy first days of December I could still treat friends and neighbors to an oozy hot oatmeal chocolate fig cookie if they happened to stop by.

We still have 6 solid days left to bake before Christmas, and another week to indulge before the New Year, so I suggest you do. Bake these two beauties {Fig, Oatmeal and Chocolate Cookies and Lingonberry Thumbprints} in generous batches to have at the ready for the days ahead. Theyre worth it. 








Warm Fig, Oatmeal and Chocolate Cookies

Characteristics: Chewy, subtly sweet, chunky, chocolaty
In A Word: A Mouthful
Origins: A pantry-based baking frenzy during hurricane Sandy

1 cup thinly sliced dried figs 
2 sticks butter, softened
¾ cup dark brown sugar
1/3 cup sugar
2 eggs
1/3 cup natural applesauce
1 teaspoon pure vanilla extract
1 ½ cups whole wheat white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
3 cups old fashioned rolled oats or barley
1 cup chopped bittersweet chocolate or chocolate chips

Preheat the oven to 375 degrees, on convection setting if available. Pour 1/2 cup boiling water over the figs, cover and set aside to plump, 15 minutes. Drain. 

Meanwhile, beat together the butter and sugars in the bowl of an electric mixer on medium high until light and fluffy. Add the eggs, one at a time, and the applesauce and vanilla. Beat.

In a separate bowl, stir together the flour, baking soda, cinnamon and salt. Stir into the dough until just combined. Stir in the oats, plumped figs and chocolate pieces with a wooden spoon.

Scoop the dough in 1-heaping tablespoon sized portions.* Arrange onto cookie sheets leaving plenty of space between cookies.

Bake until just cooked through and golden brown on the outside, 8 to 10 minutes, depending on your oven. Serve warm, or cool completely and store in an airtight container for up to three days.

makes 2 to 3 dozen cookies

~

Buttery Lingonberry Thumbprints

Inspired By: Swedish Pancakes with Lingonberries
Most Lovable Quality: Butter
The Big Surprise: Shortbread is nutty and still addictive when made with part whole-wheat flour

1 cup cake flour
3/4 cups whole wheat white flour
1/2 teaspoon baking powder
½ teaspoon fine sea salt
12 tablespoons unsalted butter, softened
2/3 cup organic sugar
1 large egg
1 vanilla bean, seeds scraped
1/3 cup lingonberry jam

Preheat the oven to 350 degrees F. Beat together the butter and sugars in the bowl of an electric mixer on medium high until light and fluffy. Add the vanilla bean seeds. Beat. In a separate bowl, stir together the flours, baking powder and salt. Stir into the dough until just combined.

Scoop the dough in 1 tablespoon sized portions and roll into a ball.* Arrange onto parchment-lined cookie sheets leaving plenty of space between cookies. Press your thumb into the center of each to make a well and fill with a heaping ½ teaspoon of lingonberry jam.

Bake until just cooked through and pale golden around the edges, about 15 minutes, depending on your oven. Remove and cool completely. Serve or store in an airtight container for up to three days. 

makes 2 1/2 dozen cookies

*these doughs can be made, portioned, wrapped tightly and refrigerated for up to 5 days or frozen for 2 weeks. Bring to room temperature before baking.  


Photos and Recipes © Sarah Copeland 2013
Please credit source when using on Pinterest. All other uses require permission via email.


5 comments:

Athena said...

I made the fig recipe last night, and the cookies are delicious. I do have a couple of questions about the recipe. I see applesauce and oats in the ingredient list, but they aren't mentioned in the recipe. Does the applesauce change the texture? I omitted it and they turned out fine. As for the oats, I did a mixture of oats, barley and oat bran and mixed them with the flour. Was that right? Thank you for sharing this recipe.

Kate Ramos said...

Those look lovely Sarah. Happy Holidays!!

Sushi Queen's Food Blog said...

This looks so delish, and chunky, I was thinking of baking cookies today all my sweets have disappeared to my berry :) I've got dates and black chocolate.

Sarah Copeland said...

Hi ladies! Thanks for your great comments, and I hope these kept your cookie jars full this Christmas! Athena, thank you for catching that mistake--my apologies; I've updated the recipe with the new instructions! I made these both with and without the applesauce and kept the applesauce in for extra moisture--and a chewier cookie, but they are wonderful without as well. I love that you used a mix of oats, barley and oat bran. I'll try that sometime, too.

Happy New Year to all!

Sasha said...

Oh my lord, do those look delicious. Am gonna have to try making them this weekend! Yummo.

xo,
Sasha @ sashapearl.blogspot.com

My Photo
New York City, United States
Sarah Copeland is a food and lifestyle expert, and the author of Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, and The Newlywed Cookbook. She is the Food Director at Real Simple magazine, and has appeared in numerous national publications including Saveur, Health, Fitness, Shape, Martha Stewart Living and Food & Wine magazines. As a passionate gardener, Sarah's Edible Living philosophy aims to inspire good living through growing, cooking and enjoying delicious, irresistible whole foods. She thrives on homegrown veggies, stinky cheese and chocolate cake. Sarah lives in New York with her husband and their young daughter.