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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.