Buttery cookies made with rolled oats and studdded with sweet bites of fig and salted peanuts…
I am sometimes wondering from where should I start. The climate has been very pleasant, however has not been very conducive for an active mind. In fact it makes me want to just crawl onto the couch and Netflix as much as I can, hoping that food would cook by itself. Hehe… Having said that, I have developed a little liking towards gardening. I can be extremely finicky when it comes to hobbies. I used to be a voracious reader once upon a time, but now I am trying to kick up a reading habit since the past two years with mixed success. Some days, I can sit and read without a hiccup, but most of the time, I am taking all the time to finish a book. Since this year started, I have only finished one book and started my second book, to only keep it on the side after reading three chapters, though it was quite interesting. I really don’t want my mood to affect my gardening habit.
I am not into an vegetable garden, as I would first like to know if my fingers are actually good with the green babies. Slowly and steadily, I have been on a mission to fill up my balcony with plants, whatever I can find that fits my budget plus which are expected to survive even if it misses a little care. I am in fact surprised to be filling up my balcony faster than I had thought I would. During the lock down last year, we did have a small green patch mainly due to the need to keep us occupied during that time. But as soon as we got back to work and became busy plus with the harsh summers, every plant except the bougeanvilla gave up. But now since I have the time, it has become completely my responsibility and I like the time I spent with them. I just sincerely hope they survive…
I haven’t been baking too much off late, but one bake that I did do apart from the Fudge Brownie Pie, were these cookies. As soon as I started baking them and Rasha saw me throwing in the rolled oats, she remarked, “Again healthy cookies?” I then told her that it was completely butter in it, so in a way, it is a little unhealthy. 😀 My girls would only be happy if the cookies were chocolate chip. Anyway, I had these figs and roasted peanuts that I had been wanting to use into something and all I could think of was cookies. Oats cookies have been on my agenda ever since I made these butterscotch ones, that were amazing. Fruit and nut is always an evergreen combination, so combining the fig and peanut felt optimum.
The dough is pretty easy to make. All you need is a spatula, that can double up for beating the dough initially. Even though the cookie dough uses very little baking soda, they spread out quite well, so do ensure that you put in sufficient spacing between them to avoid sticking or have a large pan cookie. 😀 I totally loved how the cookie was just mildly sweet, with the intermittent bite of rolled oats, a sweet hit of fig and the saltiness of the peanut. Sometimes they come together as a package, or one by one. My girls weren’t really fond of it but the adults enjoyed it. I surely loved pairing it with a cup of black coffee… Off to the recipe…
Oats Fig Peanut Cookies
- 120 gm butter softened
- 3/4 cup brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 cup rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup roasted peanuts
- 9 dry figs roughly chopped
- Preheat oven to 180 degrees. Line a tray with parchment paper and set aside.
- Beat butter and sugar till soft. Add egg and vanilla and incorporate.
- Add in the rest of the ingredients and fold in till done.
- Using an ice cream scoop, shape the cookies into the tin, leaving a couple of inches space in between. Flatten slightly.
- Bake for 12-15 minutes till done. Cool on a rack till serving.