Persimmon Oatmeal Cookies

Name: Persimmon Oatmeal Cookies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters English toffee-flavored baking bits (such as Heath®); 1 teaspoon baking soda; 237 milliliters brown sugar; 177 milliliters butter; 1 egg; 355 milliliters sifted all-purpose flour; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground nutmeg; 237 milliliters persimmon puree; 414 milliliters rolled oats; 1 teaspoon salt; 1 teaspoon vanilla

Persimmon Oatmeal Cookies is a vegetarian dessert. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 163 calories. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of ground cloves, persimmon puree, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

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

Equipment you will use

Baking Paper

Baking Sheet

Oven

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

Ingredients you will need

Baking Soda

Toffee Pieces

Cinnamon

Clove

Nutmeg

All Purpose Flour

Oats

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Brown Sugar

Persimmon

Vanilla

Butter

Egg

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Persimmon

Dough

All Purpose Flour

Oats

Equipment you will use

Baking Sheet

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.

Ingredients you will need