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 I’d 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. They’re 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

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