Recipe by Charlotte J
If you can not find persimmons substitute canned apricots.
Top Review by realbirdlady
These are middle-of-the-road oatmeal-raisin cookies. Those two ingredients really overwhelm the persimmons. It's so rare that I have persimmons, that I'd prefer to use recipes that let their flavor stand out. The cookies are also quite sweet, with two kinds of fruit on top of the sugar.
- 1 cup raisins
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 tablespoons milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 cups chopped/pureed persimmons (or pureed apricots)
- 2 cups rolled oats
Directions See How It's Made
- Preheat oven to 375 degrees.
- Cover raisins with water in a small saucepan and boil them until they are soft; drain.
- In a large bowl, blend the shortening, sugars, milk, eggs, and vanilla.
- Beat well.
- Add the flour, salt, and soda.
- Beat again and stir in the raisins, persimmons (or apricots), and oats.
- Bake at 375 degrees for about 10 minutes, taking cookies out while they are soft.
- Cool cookies before removing them from the baking pan.