Chocolate-Fig Cookies

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.

Valley Fig Growers