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.

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 20

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

Directions

Step 1

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the egg and vanilla extract to the bowl and mix until fully incorporated.

Step 4

Stir in the persimmon pulp, making sure it’s evenly distributed throughout the mixture.

Step 5

In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, nutmeg, and salt.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 7

Fold in the raisins until they are evenly distributed throughout the dough.

Step 8

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.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Avoid overbaking.

Step 10

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

Serving size	881.7 grams (881.7g)

Amount per serving	% Daily Value*
Calories	3123

Total Fat 117.90g	151%
Saturated Fat 60.80g	304%
Polyunsaturated Fat 2.00g
Cholesterol 470mg	157%
Sodium 2007mg	87%
Total Carbohydrate 502.50g	183%
Dietary Fiber 28.90g	103%
Total Sugars 280.50g
Protein 43.80g	88%

Vitamin D 54IU	269%
Calcium 367mg	28%
Iron 16mg	88%
Potassium 1955mg	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.

Source of Calories

Fat: 32.7%

Protein: 5.4%

Carbs: 61.9%