Persimmon Date Drop Cookies

What does one do with an extra cup of persimmon puree and a couple of cups of date pieces? One comes up with a new cookie recipe! These turned out the mounded cookies that our family so loves. When my husband commented 'these might be the best cookies you've ever made,' I knew they were good enough to share.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup white sugar
• 1 cup brown sugar
• 0.5 cup coconut oil
• 0.5 cup butter
• 1 cup persimmon puree
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups unsweetened date pieces
• 1 ¾ cups rolled oats

Steps

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix flour, baking soda, and salt together in a bowl.
3. Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
4. Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
5. Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
6. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.