Anything with oats in it sounds like it must be good for you, but rest assured that these particular oat cookies most certainly aren’t. Despite the oats and two types of fruit, the calorie count per cookie is equivalent to a small meal thanks to the ENTIRE BLOCK OF BUTTER that goes into them. Sound great, don’t they?
I came up with these cookies using a recipe in my now slightly tatty BBC Good Food book (it really is brilliant!), which I adapted based on what I had in the cupboard at the time. They were very easy to make (as cookies should be) and truly scrumptious.
I’ve only ever used figs in fruit cakes before so it was nice to throw them in something different for a change. I still automatically think ‘Fig Roll’ whenever I taste them but that’s no bad thing!
They do indeed taste very buttery but also extremely fruity and, of course, oaty (it’s terrible that I did an English degree and work in content marketing, yet this is the best I can come up with, isn’t it?). I would definitely make these again and would happily substitute the fruit for other things – chocolate chunks, Rolos, nuts… the possibilities are endless!
Just don’t even think about making these if you’re keeping an eye on your weight.
Makes 18 big cookies, or lots more small ones
- 250g butter, softened
- 50g caster sugar
- 100g light muscovado sugar
- 150g self-raising flour
- 225g porridge oats
- 200g dried figs, chopped
- 50g raisins
- Pre-heat the oven to 180C/Gas 4/160C fan. Line a baking tray (or trays) with non-stick paper.
- Cream together the butter, caster sugar and light muscovado sugar until light and fluffy.
- Add the flour and oats and stir thoroughly. Stir in the figs and raisins.
- Divide the dough into balls, place them on the tray and slightly flatten them. Ensure there’s enough space between them to allow for spreading while baking.
- Bake for 15-20 minutes until the cookies are golden around the edge. Cool on the tray for 5 mins then finish cooling on a wire rack.