• 1 cup butter, softened
• 1 1/2 cups dark brown sugar
• 1 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups rolled oats
• 1 1/2 cups dried California figs, roughly chopped

Preheat oven to 350°F. Grease cookie sheet and set aside.

In large mixer bowl, cream butter with brown sugar and salt. In small bowl, whisk eggs together with vanilla and milk. With mixer on low speed, slowly add egg mixture to butter mixture.

In another bowl, sift flour together, baking powder and baking soda. Stir in rolled oats. With mixer on low, add dry ingredients to wet ingredients, one cup at a time, scraping sides of bowl and mixing until just combined. Stir in chopped figs and mix to distribute evenly.

Drop in 2-tablespoon portions at least 2 inches apart onto greased cookie sheet.

Bake for 15 to 17 minutes or until edges are lightly browned. Remove from oven and cool. Store in an airtight container.

Note: Black Mission variety specified.

Calories 212.7 (35% from Fat); Total Fat 8.6g;
Sodium 185.7mg; Potassium 143.7g; Protein 2.6g; Carbohydrate 32.3g; Sugar 18.6g; Dietary Fiber 1.4g;