Hazelnut, Fig, and White Chocolate Oatmeal Cookies
Makes 16 cookies
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (13 grams) vanilla extract
  • 2 large eggs (100 grams)
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) cornstarch
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • 3 cups (240 grams) old-fashioned oats
  • ⅔ cup (75 grams) chopped hazelnuts
  • ½ cup (64 grams) chopped dried black Mission figs
  • 1½ cups (255 grams) white chocolate chips, divided
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Scrape bottom and sides of bowl as needed with a rubber spatula.
  2. In a large bowl, whisk together flour, baking soda, cornstarch, cinnamon, and salt. Stir in oats. With mixer on medium-low speed, gradually add flour mixture to butter mixture, beating until a dough is formed. Using a small spatula, scrape dough from paddle. Using a spoon, stir in hazelnuts, figs, and ½ cup (85 grams) white chocolate. Cover with plastic wrap, and refrigerate for 15 minutes.
  3. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  4. Using 2-tablespoon spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans. If dough is very cold and firm, flatten cookie balls slightly.
  5. Bake for 10 to 12 minutes. Let cool on pans for 3 to 4 minutes. Remove from pans, and let cool completely on wire racks.
  6. In the top of a double boiler, melt remaining 1 cup (170 grams) white chocolate over simmering water until melted and smooth. (Alternatively, in a large microwave-safe bowl, microwave chocolate on high in 30-second intervals, stirring between each, until white chocolate is melted and smooth.) Transfer melted white chocolate to a bowl for dipping. Dip each cookie halfway into melted white chocolate, and place on a sheet of parchment paper. Let stand until cool and firm, about 6 minutes. Store in an airtight container for up to 2 weeks. (Place a small sheet of parchment or wax paper between each cookie to prevent sticking.) Or freeze cookies individually wrapped in plastic wrap in an airtight freezer-safe container for 2 to 3 months.
Cookie dough can be made the day before and stored in an airtight container in the refrigerator. Let dough warm to room temperature before baking to make sure cookies spread while baking. Super cold and firm dough won’t spread as much.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/hazelnut-fig-white-chocolate-oatmeal-cookies/