FIGGY COOKIES:

Maple, oat and fig cookies (San Jose Mercury News, 1/17/07)

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup dark brown sugar
1/4 cup maple syrup
1 egg
1/4 teaspoon vanilla
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
Pinch salt
1 cup rolled oats
2/3 cup finely chopped dried figs

Preheat oven to 350 degrees. Lightly coat baking sheets with cooking spray or line with parchment paper.

With electric mixer, combine butter and sugar until lightened, 1 to 2 minutes. Add syrup, egg and vanilla and continue to blend. Sprinkle with flour, baking soda and salt, and mix just until incorporated. Add oats and figs and stir to incorporate.

Drop batter onto baking sheets by the tablespoon, 2 inches apart. Bake 12 to 14 minutes, or until golden and bottoms have browned. Let cool on sheet until crisp enough to transfer.