|16 ounces||Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems trimmed and figs coarsely chopped|
|½ cup||Chopped walnuts|
|¼ cup||Rum or orange juice|
|2 Tablespoons||Hot water|
|½ cup||Butter, softened|
|1 cup||Packed brown sugar|
|1- ½ cups||All-purpose flour|
|½ teaspoon||Baking soda|
|1- ¼ cups||Old fashioned oats|
Heat oven to 350º F. Coat 13 x 9-inch baking pan with cooking spray.
Combine figs, walnuts, sugar, rum and hot water; set aside.
Beat together butter and sugar until creamy. Add egg and mix until smooth. Stir in flour and baking soda; blend in oats to make a soft dough. Reserve 1 cup dough.
With floured fingertips, press thin layer of remaining dough in bottom of prepared pan. Firmly pat fig mixture over dough. Drop reserved dough by teaspoonfuls over top, allowing fig mixture to show between drops.
Bake 30 minutes or until golden brown. Cool completely in pan. Drizzle with rum glaze*.
*Rum Glaze: Stir together 1/2 cup powdered sugar and 3-4 teaspoons rum or orange juice until smooth.