1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup rolled oats
1 cup packed brown sugar
1/2 cup orange juice
1 teaspoon lemon juice
1 teaspoon lemon zest
1 cup figs
1 cup chopped walnuts
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
Butterfly cookies 1 inch apart onto parchment paper. Place about 1/2 cup brown sugar on top of each cookie. Thinly spread brown sugar over the top.
Roll the rolled oats into a roughly 1/2 inch thick. Shape them into round cookies. Place them on the parchment paper. Press the brown sugar over the cookies, leaving about 1/2 inch margin for the brown sugar. Remove cookies from the brown sugar. Place brown sugar crumbs on top of cookies. Place lemon juice over the cookies.
Fold the orange mixture into the brown sugar. Mix thoroughly. Place walnuts in the center of the cookie. Press walnuts firmly into the center.
Place cookies on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, or until edges are crusted.