Persimmon Oatmeal Cookies
Description
This persimmon oatmeal cookie recipe yields the perfect fall cookie. They're flecked with toffee bits and lightly spiced with cinnamon, nutmeg, and cloves.
Ingredients
•
1 3/4 cups rolled oats
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1 1/2 cups sifted all-purpose flour
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1/2 cup English toffee-flavored baking bits (such as Heath®)
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1 cup brown sugar
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3/4 cup butter
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1 egg
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1 cup persimmon puree
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1 teaspoon vanilla
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2
Whisk oats, flour, toffee bits, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl; set aside.
3
Beat brown sugar and butter together in a separate bowl with an electric mixer until creamy, 2 minutes. Beat in egg, then beat in persimmon purée and vanilla. Beat flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain.
4
Drop spoonfuls of dough spaced 1 1/2 inches apart onto the prepared baking sheets.
5
Bake in the preheated oven until slightly browned on edges, 8 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.