01 April 2021

Persimmon Oat Cookies

Persimmon Oat Cookies  / www.delightfulrepast.com


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!


Persimmon Oat Cookies  / www.delightfulrepast.com
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.

Persimmon Oat Cookies  / www.delightfulrepast.com

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Persimmon Oat Cookies


(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.

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.
 
* 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

36 comments:

Angie's Recipes said...

I love thick chewy oatmeal cookies. These fit the bill perfectly.

Thomas "Sully" Sullivan said...

A winner all the way! Bumps Nature-Made Sweet and Salty bars down the list. If you can figure out how to market these without all the preservatives, you may have a new cottage industry...if you can keep from locking yourself out of said cottage. 5 cleavers!

Gloria Baker said...

Hi these cookies look wonderful ! Happy Easter!!

Jean | DelightfulRepast.com said...

Thank you, Angie.

Jean | DelightfulRepast.com said...

Oh Sully, thank you for the 5 cleavers! And, yes, if I "can keep from locking [my]self out of said cottage!"

Jean | DelightfulRepast.com said...

Thanks, Gloria. Happy Spring!

Phil in the Kitchen said...

Some serious but yummy cookies are just the sort of thing I crave when I'm out working (ineffectively) in the garden at this time of year and these would fit the bill very nicely indeed. As someone who's pestered regularly by local cats, I'm considering your tale of lockout to be a salutary lesson.

ellen b. said...

Oh boy. Glad it wasn't snowing. My husband always tells me that I should keep a key in my pocket at all times. I never do...

Jean | DelightfulRepast.com said...

We adore our neighbor cats. We get the pleasure of their company without the expense of keeping them! But, yes, let that be a lesson to all!

Jean | DelightfulRepast.com said...

Ellen, I always keep my keys in my pocket at all times. Thing was, I was still in my exercise clothes, so no pockets. Snow would have been a problem! But what would have been an even bigger problem, I thought later, would be if I had food on the stove. Yikes!

Dee | Grammy's Grid said...

Sounds yummy. Love your artwork! Thanks so much for linking up with me at the Unlimited Monthly Link Party 23. Pinned!

Jean | DelightfulRepast.com said...

Dee, thank you! AND for noticing my little painting!

Kitchen Riffs said...

Nice of the cat to keep you company. :-) I never think to freezer persimmons -- I should, because their season is so short. This is a great time of the year to make these, too -- not much seasonal fruit at the moment. Nice recipe -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John! You should definitely start freezing persimmons. Once you do, you'll never stop!

Karen @ Beatrice Euphemie said...

So nice of the cat to keep you company! Being locked out is no fun - hope the weather wasn't too cold! I've had that happen - late at night when my husband was traveling. I crawled through the pet door enough to unlock the latch (couldn't fit all the way through :). I put a key out after that. I will have to look for persimmons this fall - not sure I've seen them in the markets around here, but maybe I just haven't noticed. x K

TONY said...

Love your painting of a Persimmon, Jean. I could do with with one of your Persimmon oat cookies with the cup of tea I am drinking at this moment. We still don't use the word ,"cookie," over here. Flapjack, oat biscuit . There was a time when we did try using the word cookie. It really never took off. "Vive la difference," as we say, taking into account our differences with France and the EU of course. I am still, "European !!" Ha! Ha! What a mess. Not your ,"cookies," of course Jean. I am thinking at a tangent.

Jean | DelightfulRepast.com said...

Yes, Karen, do be sure to look for persimmons when the time comes. Love your lockout story! No pet door here, except the one another neighbor cat made in the bottom screen area of the wooden screen door in the front! That cat would hook his claws into the screen so he could bang it to let us know he wanted in. Cheeky little guy! When his owner saw it, she offered to pay to have it fixed. But said, "No, he'll only tear a cat door in the new one!" But now he seems to have broken himself of the habit, so it's safe to get it fixed.

Jean | DelightfulRepast.com said...

Tony, thank you. What with one thing and another I haven't had a chance to paint anything for a few weeks. I'm glad to hear that the word "cookie" has still not caught on there. I prefer "biscuit" as well, but American readers would be expecting a fluffy American biscuit that's more like a scone.

Lynn said...

These remind me of my mother's recipe for persimmon cookies. Oh so long ago!
I'll have to try them and see how I remember enjoying them. Thank you and have
a lovely Spring weekend, happy Easter. Lynn and Precious

Jean | DelightfulRepast.com said...

Lynn, thank you. Do let me know if they tasted like your mother's. I hope you and Precious are having a delightful Spring!

Margie said...

I don't think I've ever had persimmon before. On a recent episode of Kim's Convenience (a Canadian show), there was a running joke about the proper pronunciation of persimmon.

Getting locked out of the house during the pandemic is no fun. Thank goodness for kind neighbours!

Jean | DelightfulRepast.com said...

Oh, Margie! You MUST get some persimmons as soon as the season arrives. Really, YOU are going to love them. Things made with persimmons go so perfectly with tea, you are going to be asking yourself how you've managed without them for so long!

Cocoa and Lavender said...

How could I be almost 63 years old and still never have cooked with or eaten a persimmon? Disgraceful. The cookies look fantastic, Jean. Happy Easter!

Jean | DelightfulRepast.com said...

Thank you, David! And to answer your question: I don't know! I do hope you'll try some at the earliest opportunity, and let me know how you liked it. I know you're going to love it!

Pauline Wiles said...

Glad to know the cat had a conscience!
And, ooh, fruity oaty cookies, how wonderful. Lovely recipe.

Jean | DelightfulRepast.com said...

Yes, he did! 😂 Thank you, Pauline!

Sherry's Pickings said...

persimmon cookies? now there's an interesting idea. normally at this time of year our tree would be full of fruit but sadly the borers got to the tree and it is very sickly. i think it will have to come out soon. Happy easter to you.
cheers
sherry

Jean | DelightfulRepast.com said...

Thank you, Sherry. If I had a persimmon tree and had to take it out, I'd be very sad indeed. Hope you'll try the cookies with some store-bought persimmons!

Jeanie said...

I love your painting of the persimmon. It's so pretty and very spot on!

I hope you had a beautiful (and delicious) Easter!

Jean | DelightfulRepast.com said...

Jeanie, thank you so much! Happy Spring!

Sherry's Pickings said...

oh meant to say i love your drawing/painting of the fruit! gorgeous.

Jean | DelightfulRepast.com said...

Sherry, thank you so much! 😊 So kind of you to come back and tell me.

Marilyn Miller said...

That sounds delicious!

Jean | DelightfulRepast.com said...

Thanks, Marilyn. Perfect with a cup of tea.

Lowcarb team member said...

They look delicious, and I do like your watercolour.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you. And with just 1 1/2 teaspoons of sugar per cookie, I feel quite good about having one for breakfast even!

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