Oatmeal Raisin Persimmon Cookies
Experience the cozy warmth of fall with these irresistible Oatmeal Raisin Persimmon Cookies! This delightful twist on the classic oatmeal raisin cookie features the subtle sweetness of ripe persimmon pulp, perfectly complemented by the chewy texture of rolled oats and plump raisins. A blend of cinnamon and nutmeg enhances the flavor with a comforting spice, while every bite delivers a soft, tender texture. Perfect for satisfying your sweet tooth, these cookies are quick to make with just 15 minutes of prep time and bake to golden perfection in under 12 minutes. Whether you're serving them as a treat for guests or indulging with a cup of tea, these persimmon-infused cookies are sure to be the standout star of your dessert table.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120 grams ripe persimmon pulp
- 130 grams all-purpose flour
- 150 grams old-fashioned rolled oats
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 100 grams raisins
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
Stir in the persimmon pulp, making sure it’s evenly distributed throughout the mixture.
In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the raisins until they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Avoid overbaking.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 502.5 g | 183% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 280.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 366 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
