Who’s seen those orange globes around this time in the grocery stores? They’re strangely appealing, bright orange and palm-sized. But what to do with the stringy pulp? They’re messy to eat, and kind of interestingly-textured…what else to do with them?
Cookies, of course!
Persimmon Oatmeal Cookies
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup persimmon pulp, pureed
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 1/2 cups quick rolled oats
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (optional)
- 1/2 cup toffee bits (optional)
1. Preheat oven to 375 degrees. Using an electric mixer, cream together butter and sugar. Beat in eggs.
2. Stir together persimmon pulp and baking soda; add persimmon mixture to butter mixture. Add vanilla.
3. In a separate bowl, sift together flour, baking powder, salt, nutmeg, cloves and cinnamon. Add dry ingredients to persimmon mixture; mix well.
4. Stir in oats, coconut and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake for about 12 minutes. Remove to a rack to cool.