Orange-Oatmeal-Fig-Raisin Cookies

Orange-Oatmeal-Fig-Raisin Cookies

I have to confess I am mad for cookies! More often than not I wander into a cafe for a cappuccino and a light indulgence only to find a refrigerated case filled with fancy cakes, berry cheese pies, and tarts piled high with whipped cream. Disappointingly, not a cookie to be found!

The recipe for Orange-Oatmeal-Fig-Raisin cookies that follows is adapted from Elizabeth Prueitt & Chad Robertson’s TARTINE cookbook. These oatmeal cookies are perfection in my world! They are just slightly crispy around the edges and indulgently soft and yummy on the inside.

I have substituted figs and raisins for the currants and made the cookies slightly larger. Easy to make and an infinity pleasurable modest indulgence!

You might also try Tartine’s Oatmeal Cookies with currants, Walnuts, and Dark Chocolate Chips as well. (see here)

Orange-Oatmeal-Fig-Raisin Cookies        Makes about 48 cookies

• ¾ cup chopped dried figs
• ¾ cup raisins
• 2 cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon freshly grated nutmeg
• 1 cup/ 8oz unsalted butter, at room temperature
• 1 ¼ cups sugar
• 1 large organic egg
• 1 large organic egg yolk
• 1 teaspoon pure vanilla extract
• 2 tablespoon honey
• 1 tablespoon dark molasses
• ½ teaspoon sea salt
• 4 teaspoons grated orange zest
• 1 ½ cups rolled oats

Idealy make the cookie dough the night before you intend to bake as the dough must be completely chilled and firm throughout before baking.

Place the figs and raisins in a small sauce pan and add water to just cover. Heat the contents until hot but not boiling. Remove from the heat and set aside to plump. Drain, chop the figs into small bits, and set aside together with the raisins.

Zest 2 oranges and refrigerate.

Sift together the flour, baking soda, and nutmeg in a bowl, stir and set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and creamy; about 5 minutes. Stop the machine and scrape down the sides of the bowl. Turn on the mixer to medium speed and slowly begin adding the sugar, mixing until light and fluffy; about 4 minutes.

Stop the mixer and again scrape down the sides of the bowl. Add the whole egg, egg yolk, vanilla, honey, molasses, salt, and orange zest. Turn on the mixer to medium low speed and mix just until the ingredients are uniformly combined. Then begin adding the flour mixture and mixing until incorporated.

Stop the mixer and stir in the figs, raisins, and rolled oats by hand using a rubber spatula.

Cut two long pieces of cling film and place them out flat on a work surface. Divide the dough into two equal portions. Place each portion on a cling film sheet lengthwise and shape into a uniform log about 2 ½ inches in diameter. Pull the cling film nearest you over the log and roll it a bit until the log is evenly shaped, then wrap tightly in the cling film, twisting the ends tightly and folded under the log. Place on a tray and transfer to the refrigerator. Repeat the same procedure for the second log and refrigerate the dough overnight.

The following day, preheat the oven to 350f/180c, placing an oven thermometer in the center of the oven and adjust the heat as needed once the oven is preheated.

Have ready 2 baking trays lined with baking mats or parchment paper and 2 cooling racks.

Unwrap one log of dough, leaving the remaining log in the refrigerator. Using a very sharp knife slice the log crosswise about 1/3 in thick. Place the slices on the prepared baking tray about one inch apart; about 12 slices per tray. Transfer to the oven and bake for 8 to 11 minutes. The edges of the cookies should be just slightly browned, with the centers remaining pale. If you find the cookies are baking unevenly rotate the tray 180 degrees midway through baking. When done promptly remove from the oven and slide the cookies on the baking mat or parchment onto a wire rack and cool several minutes to firm up before transferring the cookies to a second cooling rack to cool completely. Repeat the process for the remaining cookies, remembering to keep the remaining dough chilled as you bake each batch.

When the cookies are completely cool transfer to a cookie tin, seal the tin with cling film and cover tightly with the lid. The cookies can be kept at room temperature for about two weeks. If you prefer refrigerating the cookies, be sure to bring them to room temperature before serving.