Name: Persimmon Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Rolled oats - 1 ¾ cups; Sifted all-purpose flour - 1 ½ cups; English toffee-flavored baking bits (such as Heath®) - ½ cup; Baking soda - 1 teaspoon; Salt - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Brown sugar - 1 cup; Butter - ¾ cup; Egg - 1; Persimmon puree - 1 cup; Vanilla - 1 teaspoon

Ingredients for - Persimmon Oatmeal Cookies

1. Rolled oats 1 ¾ cups

2. Sifted all-purpose flour 1 ½ cups

3. English toffee-flavored baking bits (such as Heath®) ½ cup

4. Baking soda 1 teaspoon

5. Salt 1 teaspoon

6. Ground nutmeg ¼ teaspoon

7. Ground cinnamon ½ teaspoon

8. Ground cloves ¼ teaspoon

9. Brown sugar 1 cup

10. Butter ¾ cup

11. Egg 1

12. Persimmon puree 1 cup

13. Vanilla 1 teaspoon

How to cook deliciously - Persimmon Oatmeal Cookies

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

2 . Stage

Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.