Persimmon Oatmeal Cookies
Ingredients
- rolled oats (1.75 cups)
- all-purpose flour (1.5 cups)
- English toffee-flavored baking bits (0.5 cup)
- baking soda (1 teaspoon)
- salt (1 teaspoon)
- ground nutmeg (0.25 teaspoon)
- ground cinnamon (0.5 teaspoon)
- ground cloves (0.25 teaspoon)
- brown sugar (1 cup)
- butter (0.75 cup)
- egg (1 )
- persimmon puree (1 cup)
- vanilla (1 teaspoon)
Instructions
- 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, about 2 minutes. Beat in egg, then beat in persimmon puree and vanilla into butter mixture.
- Mix the flour mixture into the 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 181
- fat: 8 g
- sats: 5 g
- carbs: 25 g
- fibre: 1 g
- protein: 2 g
- salt: 0.221 g