- 1 cup butter-flavor shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups quick-cooking oats
- ¾ cup (6 ounces) milk chocolate chips
- 2 cups California Dried Figs, coarsely chopped
- 2 cups walnuts, chopped
Preheat oven to 375°F.
Cream together the shortening and sugars in an electric mixer until light and well blended. Mix in the eggs.
Measure flour, salt and baking soda into another bowl and mix together well. Add to creamed mixture, a little at a time, mixing lightly after each addition.
Then, stir in oats and mix together well.
Finally, by hand, stir in chocolate chips, chopped figs and chopped nuts.
Drop rounded tablespoonfuls about 3 inches apart onto ungreased baking sheet. For chewy cookies, bake at 375°F for 8-10 minutes; for crispy cookies bake 11-13 minutes. Cool and store in airtight container.