Could you say “yum!” This recipe comes the closest to what I tasted at a French brunch restaurant. Even though it’s quick and simple, the breakfast tastes and looks fancy. Strawberries, kiwis, and pineapple are all excellent options, but you may use any fruit you prefer!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 ¾ cups rolled oats
- 1 ½ cups sifted all-purpose flour
- ½ cup English toffee-flavored baking bits (such as Heath®)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup brown sugar
- ¾ cup butter
- 1 egg
- 1 cup persimmon puree
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
- Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.
- Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets.
- Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 221 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Added 1 cup of raisins instead of toffee. Changed spices to 1/2 tsp pumpkin pie spice and 1 tsp cinnamon. Baked for 12 minutes, and came out perfect! Yum!
Just made these cookies and they came out great. They are soft and moist. I used 1 tsp cinnamon and 1 tsp pumpkin pie spice and loved it!
Moist and delicious! I made my own puree from overripe fuyu persimmons in a food processor. I also used only 1/2 t. of salt and cut up 1 1/2 heath bars which worked great! I used an ice cream scoop about 2 inches in diameter and the cookies needed about 20 minutes to bake. I love the texture of the outside a little firm/crisp and the inside stays really moist.
Very moist and delicious cookie. My vegetarian grandkids love them.
Moist, delicious twist on oatmeal cookies!
These were tasty! Very soft and sweet. The persimmon flavor is very faint. My only complaint with this recipe is I ended up almost doubling the bake time. I have a very old gas oven so it could have to do with my antiquated kitchen equipment. Thanks for the recipe!
I made the recipe exactly as written, using fuyu variety persimmons fresh from my backyard. The texture of the cookies was good – soft, with a good chewiness added from the oats. But the flavor was just not what I was hoping for. It was a little on the salty side, and even with the toffee bits, they are not sweet enough for me (and my 3yo son spit it out and said it was yucky). I’m new to persimmons, so I don’t have much recipe experience to compare to, but I couldn’t taste the flavor of persimmon at all- just the spices (and salt) I added in. And that was disappointing for me, because I could achieve that with applesauce if I wanted to. Anyway, my search for a great persimmon cookie recipe continues, I suppose.
These are so good and easy. Followed the recipe except… didn’t have heath bar bitys so used white chocolate chips. Next time will get the heath bar chips even if have to go to grocery. were good even without them.
soft