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 Makes
2 dozen cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped,stemmed Blue Ribbon Orchard Choice or Sun Maid
Mission
or Calimyrna figs
1 cup uncooked quick oats
1/2 cup chopped semi-sweet or bittersweet chocolate
1/2 cup chopped, toasted pecans or walnuts (optional)
1/3 cup crunchy wheat and barley nugget cereal (grape-nuts®)
Heat oven to 375ºF. In large mixing
bowl, combine butter, brown sugar and granulated sugar. Beat
with electric mixer on medium to medium-high heat until creamy,
about 10 minutes. On low speed, beat in egg, milk and vanilla.
In small bowl stir together flour, cinnamon, soda and salt.
Gradually beat flour mixture into butter mixture. With wooden
spoon, stir in figs, oats, chocolate, pecans and nugget cereal.
With oiled hands, form dough into 24 (1 1/2-inch) balls. Place
balls, 3 inches apart, on ungreased baking sheet. Flatten
to 2-inch rounds. Bake one sheet at a time on middle oven
rack for 9 to 11 minutes or until light golden brown. Remove
from oven and cool 2 minutes on pan. Remove to wire rack to
cool completely. Store in airtight container.
Orange Variation: Add 1 teaspoon finely
grated orange peel along with vanilla.
Nutrients per serving: Calories 145
(31% calories from fat); Protein 2 g; Total Fat 5 g (Saturated
Fat 3 g); Carbohydrate 23 g; Cholesterol 19 mg; Dietary Fiber
2 g; Sodium 98 mg.
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