Directions

1. Put the oats, flour, sesame seeds, baking powder, baking soda, and ½ teaspoon of the salt into to a large mixing bowl. Stir well to make sure they’re combined (especially important for the baking powder and baking soda).

2. Chop the figs into small, bite-sized chunks. Toss with the remaining ¼ teaspoon of salt and set aside. Add the figs to the bowl of dry ingredients, toss to distribute.

3. Melt the butter and tahini together either in a small saucepan set over medium-low heat or in a heat-proof bowl in the microwave (30-45 seconds on medium power).

4. Add the sugars, Bazaar Baharat, and orange zest to the butter mixture and beat with a whisk to combine. Add the egg and beat until no streaks are visible; stir in the vanilla.

5. Pour the butter mixture into the dry ingredients and stir with strong strokes to combine (the dough will be fairly stiff). Let the dough rest at room temperature for 30 minutes, which allows the flavors to bloom and the oats to hydrate a bit.
6. While the dough rests, preheat the oven to 350º F and line two half-sheet pans with baking parchment.
7. Scoop in ¼ cup portions using a disher scoop (or a measuring cup), pack the dough into the scoop with the heel of your hand before releasing it onto one of the prepared baking sheets. Continue until all the dough is scooped — the scoops should be placed about 2 inches apart. If you used a disher to scoop the dough, use three fingers and gentle pressure to flatten each scoop slightly into an inch-thick puck shape.
8. Bake until the bottoms are golden and the tops look slightly underdone, 14–17 minutes depending on your oven (don’t over-bake). Cool on the baking pans for 5–10 minutes, transfer to a rack to finish cooling. Store in an airtight container at room temperature or bag and freeze.