Persimmon Oatmeal Cookie Recipe

Satisfy your cookie cravings with fluffy persimmon oatmeal cookies.



Fall 2018

  • oatmeal-cookies
    Fall cookies, freshly baked with local persimmons, make perfect holiday gifts.
    Photo by Adobe Stock/rickegrant
  • oatmeal-cookies

Yield: 20 cookies

For a sweet treat on an autumn day, enjoy these simple cookies with your favorite dairy or nut milk. 

Ingredients:

  • 1 cup shortening
  • 3⁄4 cup brown sugar
  • 1 egg
  • 1 cup persimmon pulp
  • 1 cup flour
  • 1 cup oatmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1 cup chopped walnuts
  • 1⁄2 cup raisins

Instructions:

  1. Combine all ingredients in a large bowl and mix well. If the batter seems too wet, add a little additional amount of flour.
  2. Drop the batter by the spoonful on a greased cookie sheet, and bake at 350 degrees Fahrenheit for 12 to 15 minutes.
  3. To make the cookies more uniform in shape, press down on the top slightly with a butter knife or fork to flatten them before baking.

Recipe Note:

To make persimmon pulp, remove the stems, slice the persimmons in half, and scoop out any seeds. Place the seeded fruit into a blender and puree. Sieve the puree over a bowl and press it though for a smooth consistency. Make sure the skin has been well blended! It's often the best part, but large pieces can be unpleasant.

Learn more about persimmons in All About Persimmon: Gather and Enjoy Your Own Divine Fruit.


Jay T. Stratton is a retired teacher and linguist as well as an amateur botanist and farmer who lives in Westfield and Rochester, New York.


Excerpted with permission from Pomona’s Lost Children: A Book of Uncommon Antique Fruits by Jay T. Stratton, published by Chautauqua Gorge Press, 2017.