Persimmon Oatmeal Cookies


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

Makes about 6 dozen
  • 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.


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