Oatmeal and Fig Chocolate Chunk Cookies

Preheat oven to 375ºF. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

In a medium bowl, whisk together flour, baking soda, salt and oats. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed, add butter, sugar and honey. Mix on medium-high speed for 2–3 minutes. Add vanilla extract and mix again. With mixer running on low speed, add each egg, one at a time until incorporated. Scrape down sides of the bowl. With mixer running on low speed, add flour mixture gradually until all has been added. Continue mixing until dough just comes together. Do not over-mix. Fold in chocolate chunks and dried fig pieces.

Using a tablespoon-sized cookie scoop, drop dough on prepared baking sheets, spacing them 2 inches apart. Bake cookies for 10–11 minutes or until brown and crispy. The cookies will brown significantly. Don’t let this scare you.

Remove from oven and let cool on baking sheet before transferring them to a wire rack to cool the rest of the way. Store cookies in an airtight container for 2–3 days. Enjoy!