Persimmon Oatmeal Cookies

4.7
(9)

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!

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3
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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
24
Yield:
2 dozen cookies

Ingredients

  • 1 ¾ cups rolled oats

  • 1 ½ cups sifted all-purpose flour

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

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • 1 cup brown sugar

  • ¾ cup butter

  • 1 egg

  • 1 cup persimmon puree

  • 1 teaspoon vanilla

Directions

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

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

  3. 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. 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. 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 Facts (per serving)

181 Calories
8g Fat
25g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 181
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 27mg 9%
Sodium 221mg 10%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 2g
Vitamin C 7mg 33%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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