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.
- Serves: 72 persons
- 2½ cups all-purpose flour
- 1teaspoon baking soda
- ½teaspoon salt
- 1cup white sugar
- 1cup brown sugar
- ½cup coconut oil
- ½cup butter
- 1cup persimmon puree
- 2teaspoons vanilla extract
- 2cups unsweetened date pieces
- 1¾ cups rolled oats
Step 1Preheat oven to 375 degrees F (190 degrees C).
Step 2Mix flour, baking soda, and salt together in a bowl.
Step 3Combine 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.
Step 4Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
Step 5Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
Step 6Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.