Prep time: 25 minutes
Cook time: 17 minutes
Makes 25 to 30 cookies
Kristine Koster of Davis has a fig tree that produced a bumper crop this year. She was looking for recipes and ways to preserve the fruit.
Today's Mailbox recipes come from "Tropical Desserts: Recipes for Exotic Fruits, Nuts and Spices" by Andrew MacLauchlan with Donna K. Flynn (Macmillan, $35, 164 pages).
1 cup unsalted butter, softened
1½ cups dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons milk
2½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
2 cups rolled oats
1½ cups dried Black Mission figs, roughly chopped
Preheat oven to 350 degrees.
Using a mixer, cream the butter with the brown sugar and salt.
In a separate bowl, whisk together the eggs, vanilla and milk. While mixing on low speed, add the egg mixture to the butter.
In a separate bowl, sift together the flour, baking powder and baking soda. Stir in the rolled oats. With the mixer on low speed, add these dry ingredients to the wet ingredients one cup at a time.
Scrape the sides of the bowl with a spatula and continue mixing until the dough is just combined. Add the chopped figs and mix just enough to evenly distribute them throughout the dough.
Grease a nonstick cookie sheet. Drop the dough on the pan in 2-tablespoon portions at least 2 inches apart.
Bake for 15 to 17 minutes or until the edges of the cookies are lightly browned. Remove from oven and allow to cool on the pan or on a wire rack. Store sealed in an airtight container.
Per serving: 186 calories; 3 grams protein; 29 grams carbohydrates; 7 grams fat (4 saturated, 2 mono- unsaturated, 1 poly- unsaturated); 31 milligrams cholesterol; 142 milligrams sodium; 2 grams fiber; 17 grams sugar; 33 percent calories from fat.