Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the oats, flour, baking soda, ground cinnamon, and salt until well combined.

In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or hand whisk until light and fluffy.

Beat in the egg and vanilla extract until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms.

Fold in the chopped dried figs, distributing them evenly throughout the dough.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving some space between each cookie.

Flatten the cookie dough slightly with the back of a spoon or your fingers.

Bake the cookies for approximately 10-12 minutes or until they turn golden brown around the edges.

Remove the baking sheet from the oven and let the cookies cool on it for a few minutes before transferring them to a wire cooling rack to cool completely.