Persimmon Cookies – for a chewy, spicy, taste of fall.
I modified a recipe from Patty Tindall on Allrecipes.com to add whole wheat flour, oatmeal and a lot more persimmons.
Ingredients:
About 8 Hachiya persimmons, pulp removed from skin and pureed
1 tsp baking soda
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 egg
1 cup sugar
1/2 cup butter (1 stick)
1.5 cups raisins
3 cups rolled oats
Preheat oven to 350 degrees. Mix together flour, salt, baking soda and spices. In a bowl, cream together butter and sugar with a mixer, add in egg and persimmon pulp. Mix well. Using a spatula, add flour until combined. Then add raisins and oatmeal. Bake on a parchment paper lined cookie sheet, about 12-14 minutes per batch. Makes at least 36 cookies if you drop by very full teaspoons.
Notes: They are *almost* healthy considering all of the fruit and whole grain! They cookies do come out fatter and not flat. You could probably add more butter and sugar for a more chewy, flatter cookie. The original recipe called for walnuts, which I did not have, but would probably be a great addition.