We suggest making a double batch of these, because with buttery white chocolate chips, crunchy walnuts, and sweet dried fruit, they won’t be staying long in your cookie jar.
Loaded Oatmeal Cookies
Makes about 20
- ½ cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup old-fashioned oats
- ⅓ cup white chocolate chips
- ⅓ cup chopped walnuts
- ⅓ cup chopped dried figs
- Line a small baking sheet with parchment or wax paper.
- In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bowl. Beat in egg and vanilla until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in oats, chocolate chips, walnuts, and figs. Scoop dough by heaping tablespoons, and roll into balls. Place balls on prepared pan. Refrigerate for 1 hour.
- Preheat oven to 350°. Line a 14-inch round cast-iron baking sheet with parchment paper. Place dough balls 2 inches apart on prepared pan.
- Bake until lightly browned, 17 to 22 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks. Store in an airtight container for up to 3 days.