USS Texas Figgies

Inspired by the 1914 ship’s deck log of the USS Texas which recorded stores taken aboard including Nabisco Fig Newtons (see Battleship Texas Foundation’s Facebook post dated Nov. 9, 2024).

Ingredients

2 sticks softened grass-fed European butter

1 ¼ c Just Panela*

2 farm eggs

2 tsp vanilla or maple extract

1 ½ c spelt flour

1 tsp baking soda

1-2 tsp cinnamon or combination of cinnamon, nutmeg and ginger powders ½ tsp Himalayan pink salt

1 c chopped dried figs - chopped into raisin-size pieces

3 c quick oats

Method

-Heat oven to 350 F (no fan).

-In a medium sized bowl, combine flour, baking soda, spice(s) and salt.

-In a large bowl, beat butter and panela on medium until combined, then beat in eggs and extract until combined. With a spatula, fold in the flour mixture.

-Fold in oats and figs until evenly distributed. -Using a ¾ oz ice cream scoop, drop onto an ungreased metal pan.

-Bake 10 minutes or until their temperature reaches 160-165F (perhaps at 9 minutes).

-Let sit 1-2 minutes before transferring each cookie to a cooling rack.

-Eat warm and chewy or let cool completely for a more crispy cookie.

-Store between sheets of parchment paper in airtight container for 3-5 days at room temp.

Notes

-Regular butter and store-bought eggs are good options, yet if attainable, European grass-fed butter with a higher fat content, and farm-fresh eggs are preferable.

-Pulsing whole old-fashioned oats into smaller pieces gives this cookie more structure than using “quick oats”, which are par-cooked. Either are options, yet instant oats may be too soft.

-Pre-mixing the flour, baking soda, spice(s) and salt is helpful.

-The creamed butter and sugar will be dark and a bit grainy.

-Freezing the cooled cookies is an option.

*Just Panela is nutritious, delicious and imparts a rich flavor.

January 2025 Stephanie Hosey