Cream the butter and sugar until pale.

In a large bowl, add the egg and vanilla, and mix until well combined.

In a separate bowl, whisk the dry ingredients together.

Add the dry ingredients into the wet in two batches, folding in with a spatula. Avoid overmixing.

Stir in the oats, nuts, and chopped figs. Chill the mixture for at least 15 minutes.

Preheat your oven to 180C/350F. Plop the batter onto a sheeted tray, making sure there's enough space in between.

Bake for 10-12 minutes, until the edges have become firm, but the middle seems like it needs another minute or two. Cool on a rack.