Four generations in my family look forward to these cookies when persimmons are at their peak season. That’s now, conveniently coinciding with cookie season!
The recipe is one from the late-70’s or early-80’s judging from my handwritten recipe card. The photo is from my mom’s recipe collection, and she’s already baked three batches in the last month alone.
These are highly anticipated by my son (who grew up on his grandma’s cookies) and now his children, my grandchildren! My son thinks these may have actually delighted five generations in our family, assuming I likely baked them for my grandmother as well!
If you’re fortunate you have a persimmon tree, or neighbors who happily share their bumper crops of both Fuyu and Hachiya varieties. I’ve been asked by several neighbors for a persimmon cookie recipe, so it was an easy decision to share this family gem. Otherwise, persimmons are plentiful at farmers markets and grocery stores this time of year too – all good sources to bake up a batch.
This recipe uses the Hachiya variety, which ripens to a soft, squishy jam-like consistency. When you scoop out the pulp for this recipe, it will be like mashed, ripe banana. I’ve been seeing plenty of other ways to enjoy these, as simple as adding a dollop atop cream cheese and bagel in the morning or crackers and cheese for an appetizer.
These are soft, chewy cookies with nice texture from the oats, nuts, and fruit. I added dried cranberries as a nod to holiday cheer, but we typically do not include them. They may not be the fanciest looking cookie on offer, but they will be amongst the most flavorful.
If you are a persimmon fan, be sure to check out my recipe for persimmon bread here, and a persimmon coffee cake here. These recipes use the Hachiya variety. This persimmon galette uses the firm-crisp Fuyu variety.
Oatmeal Persimmon Cookies
Ingredients
- 3/4 cup unsalted butter room temperature soft
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup persimmon pulp from the squishy-ripe Hachiya variety
- 1 teaspoon baking soda
- 2 extra-large eggs room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon sea salt
- 1-1/2 cups rolled oats
- 1 cup walnuts coarsely chopped
- 3/4 cup dried cranberries preferably unsweetened
- 1/2 cup coconut flakes unsweetened
Instructions
- Sift together the all-purpose flour, baking powder, ground spices and salt into a medium bowl. Set aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs until combined. Add the vanilla extract.
- In a small bowl, stir the baking soda into the persimmon pulp, then add to the creamed mixture. The mixture may curdle but it will be fine when the dry ingredients are added.
- Add the sifted dry ingredients. Mix just until combined.
- Fold in the rolled oats, chopped walnuts, dried cranberries (if using), and coconut flakes.
- Refrigerate the cookie dough at least six hours, up to overnight. This allows the flour and oats to absorb moisture and firms the dough for easy handling.
- When ready to bake, position oven racks to divide the oven in thirds. Preheat the oven to either 325° F on the convection-bake setting or 350°F regular bake setting. Line cookie sheet pans with parchment paper.
- Scoop the cookie dough by scant, rounded tablespoonfuls onto the parchment-lined baking sheets spaced at least 1-inch apart.
- Bake for about 12 minutes, rotating the pans as needed for even baking, until browned and cookie tops spring back to a light touch.
- Let rest on the baking sheet for a minute or two to firm up, then transfer to a wire rack to cool completely.
- Store in an airtight container. I place a sheet of parchment paper between any layered cookies to prevent sticking.
