Persimmon Oatmeal Cookies

The perfect fall cookie, these persimmon oatmeal cookies are flecked with toffee bits and lightly spiced with cinnamon, nutmeg, and cloves.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 181 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 cup persimmon puree
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.75 cup butter
• 1.5 cups sifted all-purpose flour
• 1.75 cups rolled oats
• 0.5 cup English toffee-flavored baking bits (such as Heath®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.

Step 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.

Step 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.

Step 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.