Maple Oat And Fig Cookies Recipes

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
• Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°F
• Lightly coat baking sheets with cooking spray or line with parchment or a silpat.
• With an electric mixer, combine the butter and sugar until lightened, 1 to 2 minutes. Add the syrup, egg and vanilla and continue to blend.
• Sprinkle with the flour, baking soda and salt and mix just until incorporated. Add the oats and figs and stir to incorporate.
• Drop the batter onto the baking sheets by the tablespoon, 2 inches apart (cookies really spread, so leave space).
• Bake for 12 to 14 minutes, or until golden and bottoms have browned (they turn dark quickly, so keep an eye on them).
• Let cool on sheet until crisp enough to transfer.