Jackies Persimmon Oatmeal Cookies Recipes

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PERSIMMON OATMEAL COOKIES



Persimmon Oatmeal Cookies image

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!

Provided by Pamela van Bloois

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 13

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

Steps:

  • 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 Facts : Calories 181.4 calories, Carbohydrate 25.2 g, Cholesterol 27.1 mg, Fat 8.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 220.9 mg, Sugar 9 g

OATMEAL RAISIN PERSIMMON COOKIES



Oatmeal Raisin Persimmon Cookies image

Make and share this Oatmeal Raisin Persimmon Cookies recipe from Food.com.

Provided by Charlotte J

Categories     Drop Cookies

Time 25m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 12

1 cup raisins
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
3 tablespoons milk
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped/pureed persimmons (or pureed apricots)
2 cups rolled oats

Steps:

  • Preheat oven to 375 degrees.
  • Cover raisins with water in a small saucepan and boil them until they are soft; drain.
  • In a large bowl, blend the shortening, sugars, milk, eggs, and vanilla.
  • Beat well.
  • Add the flour, salt, and soda.
  • Beat again and stir in the raisins, persimmons (or apricots), and oats.
  • Bake at 375 degrees for about 10 minutes, taking cookies out while they are soft.
  • Cool cookies before removing them from the baking pan.

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