Saturday, February 3, 2018
Persimmon Oatmeal Pecan Cookies
I love this little fruit. The fruit starts off crisp as an apple (the way I prefer), but grows softer as it ages either on or off of the tree. When ripe, these will have a custard like texture
Alternative to persimmons? Maybe peach, apricot, or nectarine. As long as they are really ripe, skins removed and pureed I think it could be close but not sure. Persimmon is a fall fruit in Florida.
1 cup butter
3/4 cup sugar
3/4 cup brown sugar, packed
1/2 cup persimmon, skins removed and puréed (Fuyu 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)
Preheat oven to 350 degrees F.
Addressing the persimmon: you should be using very ripe 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.
recipe from r/food on reddit