Oatmeal Raisin Persimmon Cookies

If you can not find persimmons substitute canned apricots.

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

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.