Happy November! I know a lot of people are kind of over fall now and moving onto Christmas stuff, but let me tell you I am NOT one of those people. For me, Christmas season starts on December first. So November is all about fall and Thanksgiving.
The weather here is pretty crazy though. On Monday, the high was 82. The very next day, the high was 55. That is QUITE the drop. But its stayed really cold these past couple of days, so it is all sweaters over here.
In a couple of days I’m going apple picking with my friends and I’m really excited! I haven’t done it in a long time so it’s gonna be really fun.
Before I get too far into todays post, let me give you a quick preview about what this month has in store. Today, we have these cookies. But we have some pumpkin stuff, some pear stuff, some spiced stuff, some pie, and even something savory! I love crafting a menu for Thanksgiving so this time of year is pretty fun.
Ok now lets talk about these here cookies. These are a fall treat that have no apple, pumpkin, or cranberry. Its pretty crazy, I know. But I really want to give some variety on my site, so here we are.
Describe these Cookies to Me
Taste: These have that classic cookie taste we all love. Ok that was really vague, but I’m talking about that buttery melt in your mouth flavor, with notes of sweet vanilla. But to add a little pizazz, we also have some spices. Mostly cinnamon, but there’s also some ginger and cloves to really bring out our flavors. You also have those sweet figs and warming walnuts to add a lot of diverse flavors.
Texture: The texture is my favorite part of these cookies. The outside is crisp, but the inside is soft and buttery. It’s got pockets with chewy figs and crunchy walnuts which just takes it to the next level. These are especially good when they are still a lil warm.
Ease: Another thing to love about these cookies? They’re really easy. No chill, no hard steps, and no weird shaping. Just mix your wets, add in your dries, fold in those figs and walnuts, and bake em up! You could be munching on these in 30 minutes!
Fig and Walnut
I love this flavor combo because it tastes like fall without being like WOAH that is FALL. It’s subtle. Figs are technically in season late summer, but I have always thought of them as a fall thing. And walnuts are always in season. But when you combine them, add a little cinnamon, ginger, cloves, and brown sugar? You’re left with a perfect cookie for fall. Plus it’s got that great texture component to it. Crisp exterior, soft interior, and chewy figs. Perfect!
Shaping
When I was developing this recipe I had been chilling the cookie dough for an hour or so before shaping. Eventually I learned that was doing nothing good for the cookie. They weren’t spreading and they were kind of dry. Plus, who wants to wait an hour for cookies? Anyway, these have a lot of body with the figs and walnuts, so they don’t overspread. In fact, they need a little help spreading, so I recommend pressing down your cookie dough balls a little before baking to give them a little push in the right direction. I also always use the good old banging the tray on the counter trick. My dogs hate it and my brother thinks I’m crazy, but tapping your cookie sheet on the counter right out of the oven releases air and lets them spread a little more.
Chocolate
When I was making these I was debating wether or not to add chopped dark chocolate. I tried it with and without, and although it was tasty with the chocolate, it didn’t have those fall feels I was aiming for. So I decided to make this a chocolate free recipe. But by all means, add some chopped dark chocolate if you want! If you do this, make sure to lower the amounts of the figs and walnuts. You don’t want more than 2 cups total of add ins or the cookies will be too full and thick.
Welp that’s kind of all I have to say about these ones. They’re quick, simple, and mighty tasty so I recommend making them. And enjoy fall y’all! Winter is great but don’t rush fall. It’s so pretty and cozy. Woah. Somehow it just hit me that its November. Like how is this year almost over? Anyway, here’s a cookie recipe.
Fig and Walnut Cookies
Ingredients
Method
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat.
- In a large bowl using either a hand or stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium high speed until fluffy and creamed, around 3 minutes. Add the egg and vanilla extract and beat on high speed until combined, around 1-2 minutes. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, cloves, ginger, cinnamon, and salt. On low speed, pour these dry ingredients into the wet ingredients and beat until just combined. Keeping the mixer on low speed, add the chopped figs and walnuts and beat until combined, just 15 seconds or so.
- Scoop the dough into balls about 2 tablespoons in size. Place on the baking sheet about 2 inches apart. Bake for 10-12 minutes or until beginning to brown on the sides. Remove the cookies from the oven. If they haven't spread much, carefully tap the tray on the counter a couple of times.
- Let cookies cool for at least 10 minutes before eating. These are great warm or at room temperature. Cookies stay fresh for up to 5 days sealed in an airtight container.