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Persimmon Oatmeal Cookies
Prep
15 mins
Cook
10 mins
Servings
24
Difficulty
Easy
Every fall, I look forward to baking these persimmon oatmeal cookies because they're incredibly quick to make and taste like autumn in every bite. The persimmon puree adds natural sweetness and moisture while keeping the ingredient list simple, and oats provide wonderful fiber that keeps you satisfied. Combined with warm spices like cinnamon and nutmeg, plus a sprinkle of toffee bits for that irresistible crunch, these cookies come together in just 15 minutes of prep. They're perfect for sharing with neighbors or enjoying with your morning coffee, and they won't break the bank either.
Ella x
Ingredients
- 11 ¾ cups rolled oats
- 11 ½ cups sifted all-purpose flour
- ½ cup English toffee-flavored baking bits (such as Heath®)½ cup english toffee-flavored baking bits (such as heath®)
- 11 teaspoon baking soda
- 11 teaspoon salt
- ¼ teaspoon ground nutmeg¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves¼ teaspoon ground cloves
- 11 cup brown sugar
- ¾ cup butter¾ cup butter
- 11 egg
- 11 cup persimmon puree
- 11 teaspoon vanilla
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- 2
Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
- 3
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.
- 4
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.
- 5
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.
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