Persimmon Oat Cookies hit the menu in springtime because I had the foresight in autumn to puree and freeze my surplus of ripe Hachiya persimmons. I can't resist buying some every week while they're in season and end up freezing a nice little stockpile of half-pint jars to bring out whenever I like.
Oatmeal cookies are just about my favorite because I love the chewy texture and the fact that they're a bit more nutritious than most. The persimmons are just an added bonus in both flavor and nutrition. A cookie you really can have for breakfast!
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Of course, I couldn't put up a painting of a jar of puree, so here's one I did of the fruit when it was in season. |
I packed up a dozen of them and trotted them down to a neighbor as a little thank-you. You see, there was an incident just the day before. I opened my door to see if a package had been delivered and a neighbor cat tried to sneak in. I did my usual maneuver where I partially close the door behind me and go out and pet the cat.
Of course, you know what happened next. The door slammed shut behind me, and there I was, home alone, locked out, no mask, no keys, no phone. It would be anywhere from 2 1/2 to 4 hours before my husband would be coming home. I'll skip all the amusing details and just say that the guy three doors down really looked after me, brought me a chair, etc.
Sitting on the door mat for 2 1/2 hours would not have been too comfy. Still, I was glad it wasn't 4 hours. Good thing the neighbor cat who started all the ruckus stuck around to keep me company the whole time!
Another persimmon recipe: Steamed Persimmon Pudding - Instant Pot or Not.
(Makes 3 1/2 dozen)
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 cups (10.5 ounces/300 grams) old-fashioned rolled oats
3/4 cup (3 ounces/85 grams) chopped pecans
3/4 packed cup (3.75 ounces/106 grams) raisins
1 stick (4 ounces/113 grams) unsalted butter, cool room temperature
1 1/4 cup (8.75 ounces/248 grams) sugar
1 tablespoon unsulphured molasses
2 large eggs (medium in UK)
1 teaspoon vanilla extract
3/4 cup (6.625 ounces/188 grams) persimmon puree
1 In medium bowl, whisk together flour, baking soda, salt, and spices. In small bowl, stir a tablespoon of flour mixture into the raisins, separating the clumps. Stir the floured raisins, along with the oats and nuts, into the flour mixture.
2 In large bowl with electric hand mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy. Use a wooden spoon if you need to; mixture must be smooth and well creamed. Beat in eggs and vanilla, then the persimmon puree. Stir in the flour-oat mixture. Cover and refrigerate for 1 hour or up to a few days. (Very cold dough will need to sit at room temperature for a bit to become more scoopable.)
3 Preheat oven to 350F/180C/Gas4. Drop #40 scoops* (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart on parchment-lined cookie sheets. With a glass (I use a 2 1/4-inch diameter flat-bottomed 1/3-cup from my stainless steel measuring cup sets), press each scoop into a 2 1/4-inch round. Bake for about 13 to 15 minutes, or until brown around the edges but still a little soft in the center.
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Persimmon Oat Cookies
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 cups (10.5 ounces/300 grams) old-fashioned rolled oats
3/4 cup (3 ounces/85 grams) chopped pecans
3/4 packed cup (3.75 ounces/106 grams) raisins
1 stick (4 ounces/113 grams) unsalted butter, cool room temperature
1 1/4 cup (8.75 ounces/248 grams) sugar
1 tablespoon unsulphured molasses
2 large eggs (medium in UK)
1 teaspoon vanilla extract
3/4 cup (6.625 ounces/188 grams) persimmon puree
1 In medium bowl, whisk together flour, baking soda, salt, and spices. In small bowl, stir a tablespoon of flour mixture into the raisins, separating the clumps. Stir the floured raisins, along with the oats and nuts, into the flour mixture.
2 In large bowl with electric hand mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy. Use a wooden spoon if you need to; mixture must be smooth and well creamed. Beat in eggs and vanilla, then the persimmon puree. Stir in the flour-oat mixture. Cover and refrigerate for 1 hour or up to a few days. (Very cold dough will need to sit at room temperature for a bit to become more scoopable.)
3 Preheat oven to 350F/180C/Gas4. Drop #40 scoops* (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart on parchment-lined cookie sheets. With a glass (I use a 2 1/4-inch diameter flat-bottomed 1/3-cup from my stainless steel measuring cup sets), press each scoop into a 2 1/4-inch round. Bake for about 13 to 15 minutes, or until brown around the edges but still a little soft in the center.
Note: My favorite kitchen timer of all time!
4 Remove to wire racks to cool completely. Store in airtight container. I use these Pyrex 11-cup rectangular storage dishes with lids as cookie jars, among other
things. One holds half a batch of these cookies.
4 Remove to wire racks to cool completely. Store in airtight container. I use these Pyrex 11-cup rectangular storage dishes with lids as cookie jars, among other
things. One holds half a batch of these cookies.
* If you don't have one of these #40 scoops, you need to get one now! How do people make cookies without it!
To freeze dough: Drop scoops of dough on foil-lined cookie sheet and flatten slightly, as directed above. Freeze, then wrap.
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Jean
To freeze dough: Drop scoops of dough on foil-lined cookie sheet and flatten slightly, as directed above. Freeze, then wrap.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.
Jean