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Oatmeal Persimmon Cookies

Makes about 60 2-inch cookies
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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.