I think I suck at baking.
I want to be really, really good at it and surprise my loved ones with gorgeous birthday cakes or delicious congratulatory cookies, but I’m never completely happy with the way my baked goods turn out. My cakes are dry and my frosting gets crumby. My sugar cookies are rock hard and my royal icing is never shiny.
Cooking, on the other hand, is something I have much more success with. I’m good at it, it’s fun and I have a sexy sous chef (my husband).
Perhaps I struggle because baking is such an exact science and cooking is more of an art where you can throw butta and cheese and meat into a bowl and odds are it’ll turn out yummy. That may be the reason I am so thrilled that these Dark Chocolate Fig Coconut Oatmeal Cookies turned out so well.
I was also thrilled that my meat n’ taters husband enjoyed them. When I placed the dried figs into our cart at the grocery store, he gave me a look that said, “what are you trying to do to me?,” but he liked them so much he even packed a few for lunch (and might have had one for breakfast).
Don’t be intimidated by the figs. Their flavor is like a raisin, only a little less sweet, and they end up giving the cookie this awesome, chewy texture. Don’t like coconut? Feel free to omit it, but I really loved the extra crunch it offers. Cook for 15 minutes and enjoy with a cup of coffee on a Sunday afternoon while you marathon Breaking Bad.
Dark Chocolate Fig Coconut Oatmeal Cookies
Adapted from: Food52
- 1/2 cup plus 3 tablespoons unsalted butta at room temperature
- 1/2 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2/3 cup rolled oats (not the instant kind)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces dark chocolate chunks or semisweet chocolate chips
- 1 1/4 cup dried figs, chopped
- 1/2 cup sweetened shredded coconut
1. Using a stand mixer with a paddle attachment, cream the butta and sugars. Beat in the eggs and vanilla until fully incorporated, scraping down the sides of the bowl as needed.
2. In a separate bowl, stir together all of the remaining (dry) ingredients. Whisk lightly to eliminate any lumps and evenly distribute the ingredients. Stir the dry ingredients into the butta mixture on low until fully combined.
3. Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
4. Preheat the oven to 350 degrees F. Drop 2 tablespoon scoops of dough onto greased baking sheets. Bake each sheet one at a time for 15 minutes, keeping the remaining dough chilled in the refrigerator while each batch bakes. Cool the cookies on the sheet for 5 minutes before transferring to a cooling rack. Nom.