Fig And Chocolate Oatmeal Cookies

• 1/2 cup plus 3 tablespoons salted butter, at room temp.
• 2/3 cup sugar
• 2/3 cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2/3 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 9 ounces chopped dark chocolate (I like 70% cacao)
• 1 1/4 cups chopped dried figs (if they're really dry, soak them in warm water for 10 minutes before using)
• 1/2 cup unsweetened shredded coconut

1. Cream the butter and sugars together until light and fluffy (3-5 minutes) in a standing mixer fitted with the paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the mixer as needed.
2. In a separate bowl, stir together all the remaining ingredients. Stir these into the butter mixture on low speed until fully combined with no dry floury patches left.
3. Refrigerate the dough 30-60 minutes before proceeding. Heat your oven to 350F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets. Bake each sheet one at a time (keep the full sheets that aren't being baked in the fridge until it's their turn) until the cookies are golden around the edges but still look a tad doughy in the middles, about 15-18 minutes, rotating each baking sheet halfway through the bake time.
4. Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to finish cooling.

butter, sugar, dark brown sugar, eggs, vanilla, flour, rolled oats, baking soda, salt, dark chocolate, water, coconut

Taken from food52.com/recipes/25305-fig-and-chocolate-oatmeal-cookies (may not work)