The Best Recipes Persimmon Oatmeal Cookies

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Persimmon Oatmeal Cookies

"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!"

Ingredients :

• 1 3/4 cups rolled oats
• 1 1/2 cups sifted all-purpose flour
• 1/2 cup English toffee-flavored baking bits (such as Heath®)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup brown sugar
• 3/4 cup butter
• 1 egg
• 1 cup persimmon puree
• 1 teaspoon vanilla

Instructions :

Prep : 15M	Cook : 24M	Ready in : 25M

• 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.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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