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© Meredith Corporation. All rights reserved. Used with permission.
(about 60 cookies)
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. In a food processor or a blender, process oats to a fine powder; set aside.
In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, molasses and vanilla until combined. Beat in flour and as much of the ground oats as you can with the mixer. Stir in any remaining oats, the figs, pecans, cranberries (or cherries) and sunflower kernels.
Drop dough by rounded teaspoons 2 inches apart onto the prepared pans. Bake for 8 to 10 minutes or until golden brown. Cool on pans for 2 minutes. Transfer to a wire rack and let cool.