Oatmeal Raisin Persimmon Cookies

Submitted by Charlotte J

"If you can not find persimmons substitute canned apricots."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 30 cookies
• Serves: 15

ingredients

• 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

1. Preheat oven to 375 degrees.
2. Cover raisins with water in a small saucepan and boil them until they are soft; drain.
3. In a large bowl, blend the shortening, sugars, milk, eggs, and vanilla.
4. Beat well.
5. Add the flour, salt, and soda.
6. Beat again and stir in the raisins, persimmons (or apricots), and oats.
7. Bake at 375 degrees for about 10 minutes, taking cookies out while they are soft.
8. Cool cookies before removing them from the baking pan.

Reviews

[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.

 

[Pressgirl]

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:)

 

[Paul C.]

We acquired a lot of persimmons, and got about a gallon of pulp needing to be used. Some went to this recipie. The mix was way too soupy. The batter spread out and merged with other spots where a cookie should have been. We added an additional cup of oats, but it was still quite a liquid, rather than cookie dough. The cookies stuck to the oiled baking sheet. So we oiled and floured the next baking sheets thinking to just make a whole pan cookie. The resulting product was more cake-like than a cookie, with very little strength. This mix we ended up with might make a good muffin, but it's not for cookies.

 

[yankeeinArg]

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

 

[Pvt Amys Mom]

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!