A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips and almonds. A perfect soft and moist cookie to make during the holidays!
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 cup persimmon pulp, puréed (3-4 very ripe and soft Fuyu persimmons)
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/3 cup old fashioned oats
- 1/8 teaspoon allspice
- 1/2 cup dried cranberries
- 1/4 cup white chocolate chips
- 1/4 almonds, roughly chopped
Preparation time 20mins
Cooking time 70mins
Adapted from jessicagavin.com
1.Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.
2.Add the egg and mix on medium speed until combined.
3.Add 1 cup of persimmon pulp purée and mix until combined
4.Sift the dry ingredients together; flour, baking soda, salt, and spices. Combine the dry ingredients together, then slowly add into the mixer on low speed. Mix until just combined.
5.Blend in the oats, dried cranberries, white chocolate chips and almonds. Mix on low speed until combined, approximately 1-2 minutes.
6.Portion the dough onto a lightly greased sheet pan. Make sure that the cookies are at least 2 inches apart.
7.Bake at 325°F until almost firm and golden brown, approximately 14 to 16 minutes