The base of this cookie recipe, Fig Oatmeal Cookies, was originally posted on Oven hug in 2017 as Ava’s Oatmeal Cookies.  We’ve made these cookies dozens of times through the years.  In this revised edition I sprinkle in ground cardamom and press in a small spoon of fig jam in the centers.  The result is a cookie that is crispy on the outside and chewy on the inside.  Fig Oatmeal Cookies are a versatile thumbprint cookie using a simple oatmeal cookie base with a pop of extra fruity sweetness on top.

A stack of the original Ava’s oatmeal cookies

These oatmeal cookies are delicious, plain, and simple.  Enjoy our oatmeal cookies with a steeping cup of tea or a tall glass of milk.

A stack of the original Ava’s oatmeal cookies

If you are wondering what to expect, fig oatmeal cookies are a result of when an oatmeal raisin cookie marries a fig newton!  The mix of buttery, brown sugar cookies, cinnamon spice, cardamom, and fig jam create a comfort cookie that is great for all occasions and any season.  The warm spices and fig jam also give notes of Persian flavor and flair.

Just ask baby Buddy… I don’t have the heart to cut the following photo from the 2017 original post!

Here are easy modifications to transform our oatmeal cookies into Fig Oat Cookies –

Steps

• make the cookie dough
• bake for 8 minutes
• make thumbprints
• fill with fig jam
• bake another 5 to 7 minutes or until cookies are crispy and browned on the edges

There are only a few extra steps for converting Ava’s Oatmeal Cookies into Fig Oatmeal Cookies.  Simply remove the partially baked cookies after about 5 minutes of baking, make a thumbprint, fill with fig jam, and bake for the remaining 5 to 7 minutes.

Cultural Spotlight – Figs in Persian cuisine

In Persian food culture, figs are plentiful and offered in a variety of forms including fresh, dried, and as a jam.  Persian fig jam is prepared one of two ways –  keeping the figs whole and intact, or by cooking down until the mixture becomes a compote.  Both types of jam are equally delicious.

In our home test kitchen, I heard the following verbal reviews:  “Wow, these cookies are not good, they’re great!”;  “I tried one with breakfast, they’re awesome!”  If you get a similar response, be sure to give our recipe card below a star rating!

For another addictively delicious cookie recipe with oats, click over to the post for Healthy Cowboy Cookies.  If you are in the mood for more cardamom, you may enjoy Orange Cardamom Olive Oil Tea Cake and Milky Persian Rice Pudding.

Yield: 24

Fig Oatmeal Cookies

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The base of this cookie recipe, Fig Oatmeal Cookies, was originally posted on Oven hug in 2017 as Ava's Oatmeal Cookies.  We've made these cookies dozens of times through the years.  In this revised edition I sprinkle in ground cardamom and press in a small spoon of fig jam in the centers.  The result is a cookie that is crispy on the outside and chewy on the inside.  Fig Oatmeal Cookies are a versatile thumbprint cookie using a simple oatmeal cookie base with a pop of extra fruity sweetness on top.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup salted butter, softened (leave out, never melt!)
• 1 3/4 cups brown sugar
• 1/4 cup white sugar
• 2 teaspoons pure vanilla extract
• 2 whole eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 3 cups old fashioned oats
• 1/4 fig jam

Instructions

1. Preheat oven to 350 degrees F
2. Beat together butter and sugars until creamy and fluffy
3. Beat in the vanilla
4. Scrape the sides with a rubber spatula
5. Add eggs one at a time careful not to over mix
6. Combine the dry ingredients including the cinnamon in a separate bowl until well blended
7. Add dry ingredients to creamed mixture in 2 to 3 batches, mixing until combined evenly
8. Carefully fold in the oats and stir
9. Use two spoons to drop dough onto a parchment-lined baking sheet (dough is sticky - use an extra spoon to plop onto the tray)
10. Space cookies a couple of inches apart, cookies spread while baking
11. Bake for 5 minutes
12. Remove from oven and carefully add a thumbprint to the center of each cookie
13. Add about 1/2 teaspoon (or less) of fig jam to the indented centers
14. Bake for another 5 to 7 minutes or until cookies are crispy and browned on the edges (if you prefer a crunchier, crisper cookie, cook longer in 2 minute intervals as needed)
15. Let the cookies cool slightly on the pan, then gently transfer to a cooling rack

Notes

Cookie dough can be stored in the refrigerator for up to 3 days before baking. Leave on the countertop for about an hour before baking.

Both the cinnamon and the ground cardamom are optional spices. This is a versatile recipe. Cookies can be made plain and simple or with any jam of choice.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 186mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g