We have a friend with a persimmon tree and ended up with a butt load of persimmons this year.  I didn’t know what to do with all of these persimmons, so I explored a few new recipe’s.  Of all the persimmon recipes we tried out this year, these persimmon oatmeal cookies with pecans were by far the most successful.  We made the mistake of sharing the first batch with a few family members and friends and now they keep lining up outside our house like a bunch of crazed black friday shoppers.  If only the Hachiya persimmons would ripen faster I could keep up with the demand.  Hachiya persimmons are very high in tannins, if you do not allow them to get extremely ripe, they leave you with a puckering dry mouth feeling.  Fortunately when you bake these cookies, the tannins will be masked if you had to use not very ripe persimmons.  If you use Fuyu persimmons, the flavor of the persimmon might not be as evident in the final product.  Bottom line is if you only try one new recipe this season, make it this one.  You will not be disappointed be these perfectly balanced persimmon oatmeal pecan cookies.

Recipe

Ingredients:

1 cup butter
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1/2 cup persimmon, skins removed and puréed (hachiya persimmons, very ripe)
1 tsp. vanilla
1 cup flour  (or gluten free flour, this recipe works with either)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 cups oats (instant is fine)
1 to 1 1/2 cups pecans, chopped (based on preference)

Directions:

Preheat oven to 350 degrees F.

Addressing the persimmon: you should be using very ripe Hachiya persimmons which means they are very soft at this point.  Cut off the top and scoop out the insides.  Put into a food processor for a few seconds.  If they are soft enough you can probably skip the processor part.  You should get enough purée with one to two persimmons.

In a mixer, cream together the butter, sugar, and brown sugar.  Then add in the egg, persimmon and vanilla and mix until well combined.

Add in to the mixture, the flour, baking soda, salt, and cinnamon.  Mix until well combined.

Add in the oats, until combined.  Last add in the chopped pecans and stir to combine.

Place dough onto a cookie sheet about three inches apart.  I use a heaping tablespoon size amount of dough for each cookie.

Bake for 10 minutes.  Remove to a wire rack to finish cooling.  The cookies will be fragile when moving them to the rack but they will firm up as they cool.

Crack never tasted so good!

Published by daddyandmefoodie

Hi, my name is Dawson. There is a whole world out there and I want to see as much as I can with my beautiful wife and amazing daughter. It is never too early or late to discover new places and what people eat there. Born and raised in a small town in California, I've led a simple life that leaves me craving far off destinations. My mom taught me the basics of cooking and I have been working in kitchens, delis, bakeries and cafeterias ever since. So along with recommendations of cool spots to eat, I will also add a few recipes here and there to share with everyone what I have been sharing with my family. View all posts by daddyandmefoodie