- 1 3/4 cups rolled oats
- 1 1/2 cups sifted all-purpose flour
- 1/2 cup English toffee-flavored baking bits (such as Heath®)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 3/4 cup butter
- 1 egg
- 1 cup persimmon puree
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
- 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.
- 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.
- 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.
04/04/2018
recipepes.com
Persimmon Oatmeal Cookies, recipe
PT15M
PT1H
5
455 calories
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