Makes 3 dozen cookies.
1 cup walnuts1 1/4 cups all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups rolled oats1 1/4 cups dried figs, stems removed and diced (Blue Ribbon®, Orchard Choice®, and Sun-Maid® are excellent brands)1 cup excellent quality semi-sweet chocolate chips1 1/2 sticks (or 12 tablespoons or 6 ounces) unsalted butter1 cup packed brown sugar1 large egg1 teaspoon vanilla
Preheat an oven to 350° F. Place the walnuts on a baking sheet and toast until light golden and very hot to the palm of your hand, 7 to 9 minutes. Remove from the oven and chop coarsely.
In a bowl, stir together the flour, baking powder, baking soda and salt. In another bowl stir together the oatmeal, dried figs, chocolate chops and chopped walnuts.
With a mixer, beat the butter until fluffy. Add the brown sugar and beat again. Add the egg and vanilla and beat until well mixed, scraping down the sides from time to time. On slow speed, add the flour and then the oatmeal chocolate mixture and mix at slow speed until it is thoroughly mixed.
Using an tablespoon measure, scoop heaping tablespoon portions. Roll into a ball and place on an oiled baking sheet about 3-inches apart. Press the cookies with the palm of your hand to form a 1/2-inch thick cookie. Bake in the oven for 17 to 20 minutes until the edges are cooked and the centers are soft. Remove from pan and cool on a rack. Repeat to bake all of the cookies.
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