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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.

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realbirdlady October 20, 2007

These cookies were really good as far as taste goes. Otherwise, they were "high maintenance." Very crumbly and broke apart too easily. Didn't enjoy the baking of them. I lost a lot of cookies because they just fell apart. Otherwise, yummy:)

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Pressgirl November 20, 2010

Thanks SO much for the tip on substituting canned apricots for the persimmon pulp, (can't find persimmons where I live.)

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yankeeinArg December 09, 2009

These were very good cookies! I had never cooked with persimmons before. One of the farmers in our area brought a bag in to work and we split them up - I wasnt quite sure what to do with them. Your recipe sounded good - and it was. Extremely moist cookie! I actually ended up getting about 5 dozen from one batch. The only thing I did different was add a teaspoon of cinnamon. Thank you for your recipe!

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Pvt Amys Mom December 20, 2005
Oatmeal Raisin Persimmon Cookies