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Persimmon Oatmeal Cookies
Prep
15 mins
Cook
10 mins
Servings
24
Difficulty
Easy
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
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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