Persimmon cookies, revised.

I first posted about this delightful fruit last year at just about the same time...
Must be because by this time in its season, Bob has finally had his fill of eating the Hachiya persimmons and is ready to let me bake with them.

While I like the recipe I posted last year, this time I wanted something less cake-like and more like an oatmeal cookie. I tweaked a few ingredients and was very happy with the results. They are a bit fragile but very moist and full of oats and nuts.

Remember your persimmons need to be very ripe !!

Persimmon Oatmeal Cookies Revised
Yield: 2- 3 dozen cookies

Ingredients:
1/2 cup soft butter
1 cup brown sugar
1 egg
1 cup persimmon pulp


1 tsp vanilla extract
1  cup flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
 1/4 tsp. cardamon
2 cup rolled oats
1 cup chopped walnuts 

Preheat oven to 350 F

1) Cream together 1/2 cup butter and 1 cup brown sugar.

2) I used three medium/small persimmons to make 1 cup of puree. I put them through a food mill to make the puree smooth. You can use a small food processor , a blender or an immersion wand as well. Persimmons have gelatinous sections in them that need to be broken up before using in baked goods.

3) Add the persimmon puree, teaspoon of vanilla and 1 egg to the creamed butter and sugar, mix well.

4) In a separate bowl mix together 1 cup flour, salt, baking soda and the spices.

5) Add the dry ingredients to the wet and mix to combine.

6) Add 2 cups rolled oats and 1 cup chopped walnuts, mix to combine.

7) Drop spoonfuls on a greased or parchment covered baking sheet.

8) Bake for 13-15 minutes. Cool for 5 minutes then carefully remove to a cooling rack.