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Pecan Fig Cookies

Delicious Pecan Fig Cookies recipe with step-by-step instructions.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 52 minutes
Servings: 16 cookies
Calories: 3450
Ingredients Method

Ingredients
  

For the dry base:
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
For the creamed mixture:
  • 6 oz unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 tsp fresh orange zest
For the mix-ins:
  • 1 cup pecans, toasted and coarsely chopped
  • 1 cup dried figs, diced into 1/2-inch pieces
  • 1 1/2 cups rolled oats

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. Transfer to a cutting board and coarsely chop them once cooled slightly. While the pecans toast, combine the flour, baking powder, baking soda, cinnamon, and salt in a bowl and whisk together to distribute the leavening agents evenly—this prevents lumps in your final dough.
  2. Beat the softened butter and brown sugar together for 2 minutes until light and fluffy—this incorporates air for a tender crumb. Add the room temperature egg and vanilla extract, then beat for another 2 minutes until the mixture is pale and well combined. I find that room temperature ingredients blend much more smoothly than cold ones, giving you a more cohesive dough.
  3. In a separate bowl, toss together the chopped toasted pecans from Step 1, rolled oats, diced figs, and orange zest. This mixture will add texture, chewiness, and bright citrus notes to your cookies. Combining them separately ensures the figs and oats are evenly distributed throughout the dough.
  4. Add the dry ingredient mixture from Step 1 to the wet dough from Step 2, stirring until just combined. Fold in the oat and fig mixture from Step 3 until everything is evenly distributed. I like to use a rubber spatula and fold gently rather than overmix, which keeps the cookies tender and prevents developing too much gluten.
  5. Preheat your oven to 350°F. While the oven heats, form the dough into 16 evenly sized balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Chill the shaped dough in the refrigerator for 30 minutes—this helps the cookies hold their shape during baking and prevents excessive spreading.
  6. Bake the cookies for 15 minutes, rotating the tray halfway through at the 10-minute mark for even browning. The cookies should be set but still slightly soft in the centers. Remove from the oven and, if desired, gently shape the cookie edges with a cutter or spatula while they're still warm to tidy them up. Let them cool on the baking sheet for 5-10 minutes to set, then transfer to a wire rack to cool completely.