A great fall cookie but can really be enjoyed any time of the year if theres a supply of persimmon pulp in the freezer
Prep Time
25 mins
Dificult
Medium
Servings
24
Ingredients
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
2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.
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.
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.