A great fall cookie but can really be enjoyed any time of the year if there’s a supply of persimmon pulp in the freezer!
Original recipe makes 2 dozen cookies
Ingredients
1 3/4 cups rolled oats
1 1/2 cups sifted all-purpose flour
1/2 cup English toffee-flavored baking bits (such as Heath®)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup brown sugar
3/4 cup butter
1 egg
1 cup persimmon puree
1 teaspoon vanilla
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PREP
15 mins
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COOK
10 mins
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READY IN
25 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
- Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.
- Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets.
- Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.
Nutrition
Calories: 181 kcal
Carbohydrates: 25.2 g
Cholesterol: 28 mg
Fat: 8.3 g
Fiber: 1 g
Protein: 2 g
Sodium: 221 mg