Oatmeal Cookies With Dried Figs
Dehydrating fruit for recipes like these Oatmeal Cookies With Dried Figs is an easy chore. See how I dry figs and use them in a family-favorite classic cookie.The drying process of food is used to preserve it by removing most of the moisture in order to stop bacteria from surviving. You can either use an oven at a low temperature or an electric dehydrator. The dehydrator blows warm air no greater than 118 degrees around the food for hours until it becomes leathery and chewy.
What started me on this new adventure was a recent visit to fig picking with my friend Darlene. She has a big, beautiful fig tree that takes up about half of her back yard. We were discussing different ways to eat them when she told me how good they are dried. That was something I had never thought of doing, but she suggested I try it. So I borrowed my son’s dehydrator and started learning this ancient way of preserving fresh-picked figs.
Drying the Figs
The first thing I did was rinse the figs with fresh water and drain. Then I put them in a pot of boiling water for a minute in order to break through the waxy covering of the skin which helps in the drying process. After taking them out of the boiling water I placed them on a kitchen towel until they were dry to the touch.
I removed their stems and cut them in half. Then I arranged the cut figs closely on the trays, but not touching each other.
After placing the trays onto the dehydrator I put the top on and plugged it in. The machine ran for 8 hours and the room had a glorious, subtle, sweet smell of figs! I wish I could bottle that and wear it. I gathered them into a Ziploc bag for storage before placing them in the freezer for about 24 hours. This is supposed to help in the drying process.
I ate them the next morning in my hot oatmeal and it was yummy! I also added them to my mother-in-law’s oatmeal cookie recipe. Very good! That recipe is a healthier version than most, low in sugar and so satisfying to the tummy. We sometimes eat them for breakfast. Replacing the dated or raisins with dried figs makes them taste even less sugary to me. My sister-in-law, Cindy, likes to use fig preserves instead of the dates for a sweeter, moister taste. Something I am going to try very soon.
Oatmeal Cookies and Dried Figs
My mother-in-law, Clarice, is one of the best cooks I know. She’s had lots of practice from being a Pastor’s wife. She has cooked for many church functions and people in need. Not to mention her own family of four children and now their families, which includes me!
She and Dad’s home, near Laurel, Mississippi, is a refuge where anyone can find unconditional love. It’s a peaceful place in the country where we are always welcome. A place where we love to go when we need a listening ear, godly council, or just a bit of “home”. Their prayers and faithful service to God has been an anchor to our family. Everyone who has had the privilege of knowing them can attest to the close relationship they have with the Lord. It’s very evident.
Mom is gifted in spreading her table with fresh vegetables from the garden and there’s always a homemade dessert or two in the refrigerator. They have had lots of practice in all of these areas and we are blessed to be able to benefit from them. I asked her if I could share her oatmeal cookie recipe with you all and she said “sure!” So here it is:Print
Oatmeal Cookies With Dried Figs
2 sticks butter
1/2 cup brown sugar
1/2 cup honey
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup flax seed meal
3 cups oatmeal (I use old fashioned oats)
1 cup raisins, chopped dates or chopped dried figs
1 cup chopped walnuts
- Heat oven to 350 degrees.
- Beat together butter, sugar & honey until creamy.
- Add eggs and vanilla. Beat well.
- Combine flour, soda, salt, cinnamon and flax seed meal and mix well.
- Add dry ingredients slowly into creamed mixture combining well.
- Stir in oats, dates and nuts. Mix well.
- Drop by tablespoonfuls onto ungreased cookie sheet (I use parchment paper lined pans.)
- Bake 10-12 minutes or until golden brown.
- Cool 1 minute on cookie sheet; remove to wire rack.
- Makes about 40 cookies.
Now that I have gotten a taste for drying foods I am looking forward to discovering more ways to preserve by dehydration. I’ll let you know the outcome.
“Faith makes all things possible… love makes all things easy.” Dwight L. Moody