Oatmeal Raisin Persimmon Cookies
photo by Pvt Amys Mom
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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!