Chocolate-Fig Oatmeal

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 semi-sweet chocolate morsels

1/2 cup chopped, toasted pecans or walnuts (optional)

1/3 cup crunchy nugget cereal


Heat oven to 375° F. In large mixing bowl, combine butter and sugars.
Beat with electric mixer on medium to medium-high until creamy. 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 (11/2-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. Makes 2 dozen cookies.

Orange Variation: Add 1 teaspoon finely grated orange peel along with
vanilla.



California dried figs add sweet, chewy nutrition to this versatile
cookie recipe.