This oatmeal cookie has grown-up add-ins for a mouthful of surprises with every bite!
We gave the old school oatmeal cookie a makeover, and she’s so sophisticated and stylish that you'll barely recognise her! A few simple changes have made all the difference.
First off, we’re browning the butter. I have only recently discovered and learned to appreciate the added flavour that you get from going this extra, but effortless, step.
Next, scooch over chocolate chips, we love you, but these cookies are getting the 5-star treatment with dark chocolate that’s crammed full of whole hazelnuts.
Lastly… Raisins? Pah! Raisins are for kids! We’re replacing them with the more exotic figs. They’re sweet, but not too sweet, and they work so well with the hazelnuts and dark chocolate.
The dough can easily be frozen to help soothe a cookie craving 😉 or to delight unexpected visitors. 🫖 xoxo Kirsty
The Grown-Up Oatmeal Cookie
1/2 cup (120g) unsalted butter
1/2 cup (75g) brown sugar
1/2 cup (90g) white sugar
1 teaspoon vanilla extract
1-1/4 cups (155g) flour
1 cup (80g) rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3.5 ounces (100g) dark, quality, chocolate with whole hazelnuts, roughly chopped
4-5 (50 g) dried figs, chopped
First, brown the butter. If you’re new to this, please don’t turn away or skip this step. You’ll never go back - we promise! Add the butter to a small, light colored sauce pan. This will help you gauge the color of the butter as browns. Melt over medium heat, swirling every now and then. After 8-10 minutes you’ll start to see little flecks of dark brown, these are the caramelized milk solids. Once the butter has developed a deep caramel color, remove it from the heat.
Add the sugars to the butter whilst still hot and stir until incorporated. Set aside to cool for 10 minutes.
In a medium bowl, combine the flour, oats, baking soda and salt. Set aside.
In small bowl, combine the egg and vanilla extract and add this to the butter and sugar mixture in the pan. (If the butter is still very hot allow it to cool a little further, otherwise you’ll end up with scrambled eggs!)
Add the butter mixture to the flour mixture. Add the chopped chocolate and figs, stir to combine. Chill for at least 1 hour before baking.
Preheat the oven to 375F (190C). Form the dough into walnut sized balls and place on a parchment paper lined baking tray. Flatten each ball slightly with your hand or the bottom of a large glass.
Bake for 9-11 minutes until golden brown. Allow the cookies to cool for a few minutes on the baking tray before transferring them to a cooling rack with a spatula.
This dough freezes well! We can recommend forming the dough balls and then freezing them in a ziplock bag for quick cookie emergencies!