Soft, chewy and moist persimmon cookies with oatmeal, raisins and fall spices.
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:26 minutes
Yield:3 dozens 1x
¾ cup granulated sugar
½ cup (113g) butter, at room temperature
1 egg, beaten
1 cup persimmon pulp, pureed
1 cup flour
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon salt
2 cups oats
¼ cup raisins
Preheat oven to 350F. Line two baking sheets with parchment paper. Put aside.
Blend together sugar and butter. Stir in egg and then persimmon puree.
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder and salt. Add it into the wet mixture and mix well.
Add in oats, mix well and fold in raisins.
Using an ice cream scoop, drop cookie dough on the prepared sheets and bake for 16 minutes or until firm. Let them cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.