Recipe by ALIA_26
"A great fall cookie but can really be enjoyed any time of the year if there's a supply of persimmon pulp in the freezer!"
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1 3/4 cups
1 1/2 cups
sifted all-purpose flour
English toffee-flavored baking bits (such as Heath®)
These were tasty! Very soft and sweet. The persimmon flavor is very faint. My only complaint with this recipe is I ended up almost doubling the bake time. I have a very old gas oven so it could have to do with my antiquated kitchen equipment. Thanks for the recipe!
I made the recipe exactly as written, using fuyu variety persimmons fresh from my backyard. The texture of the cookies was good - soft, with a good chewiness added from the oats. But the flavor was just not what I was hoping for. It was a little on the salty side, and even with the toffee bits, they are not sweet enough for me (and my 3yo son spit it out and said it was yucky). I'm new to persimmons, so I don't have much recipe experience to compare to, but I couldn't taste the flavor of persimmon at all- just the spices (and salt) I added in. And that was disappointing for me, because I could achieve that with applesauce if I wanted to. Anyway, my search for a great persimmon cookie recipe continues, I suppose.
These are so good and easy. Followed the recipe except... didn't have heath bar bitys so used white chocolate chips. Next time will get the heath bar chips even if have to go to grocery. were good even without them.
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Oatmeal Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 75
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