BAKING BIRD: CARDAMOM FIG CHOCOLATE COCONUT OATMEAL COOKIES
Ok, I know I’m ridiculous, that title didn’t make it any more obvious, did it? I’m going to be honest here and admit I almost forgot to post this recipe and that’s just bonkers because this batch of cookies was the best batch I made in 2013. I made them right before I left to visit my family for the holidays so that’s why they escaped my brain. My apologies to Instagram followers that demanded this recipe. Here it is, a month later! Geez.
So yes, technically everything good in the world is in this cookie. The original recipe did not call for cardamom, so that was my own touch (can’t get enough, won’t ever get enough) because with dried figs, dark chocolate and coconut (SAY WHAAAAT?!) I knew that could do no harm. No cookies should ever be harmed. And in this case, the only harm was eating this entire batch (between 2 people) in less than 3 days. A little bit of ground cardamom is the perfect marriage to the original Food52 recipe.
These are the perfect, perfect, gooey flat and crispy cookie that you crave. Sometimes I like my cookies fluffy and doughy and sometimes I like my cookies flat and crispy. If you’re more into that type of thing, I promise you will love these. These cookies just have YES written all over them. They’re full of fiber, good fats and balancing spices, equaling a well-balanced (cookie-filled-tummy) you! These cookies are dressed to impress.
PS. These are really good for breakfast. Just sayin’.
Makes about 2-dozen cookies
CARDAMOM FIG CHOCOLATE COCONUT OATMEAL COOKIES
- 1/2 cup plus 3 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2/3 cup rolled oats
- 2 teaspoons cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces dark chocolate chunks
- 1 1/4 cup dried figs, chopped
- 1/2 cup unsweetened shredded coconut
- Cream the butter and sugars together until light and fluffy with an electric or stand mixer with a paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, stir together all of the remaining (dry) ingredients. Stir these into the butter mixture on low speed until fully combined.
- Refrigerate the dough 30-60 minutes before proceeding.
- Preheat the oven to 350 degrees F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets lined with parchment paper. Bake each sheet one at a time (meanwhile keep the rest of the cookies chilled in the fridge while the first batch bakes) until the edges of the cookies are golden but still look a little doughy in the center, about 15-18 minutes. Rotate the baking sheet halfway through the bake time.
- Cool the cookies on the sheet for 5 minutes before transferring to a cooling rack. Devour. Repeat. Enjoy.