Persimmon Oatmeal Cookies

This persimmon oatmeal cookie recipe yields the perfect fall cookie. They're 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 the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

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

Step 3

Beat brown sugar and butter together in a separate bowl with an electric mixer until creamy, 2 minutes. Beat in egg, then beat in persimmon purée and vanilla. Beat flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain.

Step 4

Drop spoonfuls of dough spaced 1 1/2 inches apart onto the prepared baking sheets.

Step 5

Bake in the preheated oven until slightly browned on edges, 8 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.