Peanut & Fig Oatmeal Cookie Recipe – Easy Baking Guide

Last Updated on 4 months by Neha Deshmukh

Peanut & Fig Oatmeal Cookie Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I stumbled upon this Peanut & Fig Oatmeal Cookie recipe a few years ago, and it’s been a family favourite ever since. It’s the perfect blend of chewy, nutty, and subtly sweet – and surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. The combination of roasted peanuts and sweet, chewy figs is divine. Plus, the rolled oats give them a lovely texture that’s both satisfying and wholesome. They’re perfect for an afternoon treat with a cup of chai, or even as a little homemade gift. Honestly, once you try them, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 120 gm butter, softened (that’s about ¾ cup)
• ¾ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• 1 cup rolled oats
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup roasted peanuts, roughly chopped
• 9 dry figs, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Brown Sugar is Key: Don’t skip the brown sugar! It’s what gives these cookies that lovely chewy texture. The molasses in brown sugar adds moisture and a depth of flavour you just won’t get with white sugar.
• Rolled Oats – Not Instant!: We’re using rolled oats (also called old-fashioned oats) here. They hold their shape better and give a nice, hearty texture. Instant oats will make the cookies too soft.
• Dry Figs – A Taste of Tradition: Dry figs are readily available in most Indian markets, and they add a unique sweetness and chewiness. You can find them in most grocery stores too! If you can’t find them, dates are a good substitute, though the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This usually takes a couple of minutes with an electric mixer.
3. Beat in the egg and vanilla extract until everything is well combined and smooth.
4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Gently fold in the chopped roasted peanuts and chopped dry figs. You want to distribute them evenly throughout the dough.
7. Now, use an ice cream scoop (or a spoon) to portion out the cookie dough onto the prepared baking tray, leaving about 5 cm (2 inches) between each cookie. They will spread a little!
8. Flatten each cookie slightly with the back of a spoon or your fingers.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Let the cookies cool on a wire rack before digging in. Trust me, the wait is worth it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overbake: Overbaked cookies are sad cookies! Keep a close eye on them, and take them out when the edges are golden brown. They’ll continue to firm up as they cool.
• Chill the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before baking.
• Parchment Paper is Your Friend: Seriously, it makes everything easier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level: Add a pinch of cardamom or cinnamon to the dry ingredients for a warm, fragrant twist. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: These cookies make lovely gifts! Package them up in pretty boxes or tins for Diwali or Christmas.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a steaming cup of masala chai. They also pair well with a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just make sure they’re completely cool before freezing.

FAQs

Let’s answer some common questions:

• What type of figs work best in this recipe? Dried Turkish figs are fantastic, but any good quality dried figs will work.
• Can I use other nuts instead of peanuts? Absolutely! Walnuts, pecans, or almonds would all be delicious.
• How do I prevent the cookies from spreading too much? Chilling the dough helps, as does using the right amount of flour.
• Can I make this dough ahead of time? Yes, you can! Just store it in the fridge for up to 2 days.
• What is the best way to store these cookies to keep them fresh? An airtight container is key! Adding a slice of bread to the container can also help keep them soft.