Oatmeal Raisin Persimmon Cookies Recipes

JACKIE'S PERSIMMON OATMEAL COOKIES

Steps:

• In a large bowl, stir together the rolled oats, flour, baking powder, baking soda, cardamom, salt, and cinnamon.
• Preheat the oven to 350ºF, and in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes.
• Use a blender or food processor to pulse the persimmon, sugar, coconut oil, molasses, and vanilla together. Then, add the flax/water to the wet mixture and puree together until it has an even consistency.
• Pour the wet ingredients into the dry and combine until there are no dry pockets. Fold in the raisins and walnuts into the cookie dough until evenly distributed.
• Using two baking sheets coated with a very thin layer of coconut oil, spoon 2-tablespoon-sized mounds of dough at least 1" apart, and press on them gently to flatten a bit. Bake for 15 mins, or longer if you prefer crunchier cookies.

PERSIMMON OATMEAL COOKIES

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.

RAISIN PECAN OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OATMEAL RAISIN PERSIMMON COOKIES

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.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

PERSIMMON RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
• Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
• Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

OATMEAL RAISIN COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Mix unsweetened applesauce (or mashed avocado, mashed banana, olive oil), maple syrup, egg, and vanilla extract.
• Add in flour, cinnamon, and salt. Mix until combined.
• Fold in old-fashioned rolled oats and raisins until mixed.
• Scoop mix onto a oil sprayed baking tray.
• Bake for 12-15 minutes.
• Enjoy!

PERSIMMON - RAISIN COOKIES

Steps:

• Cream butter, gradually add sugar, beating well.
• Add eggs and beat well.
• Combine flour, spices and salt-add to creamed mixture.
• Mix well.
• Combine persimmon pulp and baking soda; stir well and add to creamed mixture.
• Stir in raisins and pecans.
• Drop dough by tablespoons onto greased cookie sheets.
• Bake at 350ºF for 12 to 15 minutes or until done.
• Usually yields about 3 dozen.

OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.