Persimmon and Chocolate Oatmeal Cookies Recipe

 

Persimmon and Chocolate Oatmeal Cookies: A Healthy Twist on a Classic

Ingredients:

1 cup rolled oats (old-fashioned oats work best)

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened

¾ cup packed light brown sugar

1 large ripe Hachiya persimmon, peeled and mashed

1 large egg

1 teaspoon vanilla extract

½ cup chopped dark chocolate (60-70% cacao preferred)

Instructions:

1. Preheat the Oven and Prepare Baking Sheets:
• Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
2. Whisk Dry Ingredients:
• In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugar:
• In a large bowl using an electric mixer, cream together the softened butter and brown sugar until light and fluffy.
4. Incorporate Wet Ingredients:
• Beat in the mashed persimmon, egg, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
6. Fold in Chocolate:
• Fold in the chopped dark chocolate using a rubber spatula.
7. Shape and Bake the Cookies:
• Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them for spreading.
• You can gently press a few extra chocolate chunks onto the top of each cookie for a more decadent look (optional).
8. Bake:
• Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centres are slightly soft.
9. Cool and Enjoy:
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For a chewier cookie, bake for 10 minutes. For a crispier cookie, bake for 12 minutes.
• If your Hachiya persimmon is very soft, you may want to drain some of the excess moisture before mashing it.
• You can substitute chopped walnuts, pecans, or dried cranberries for the chocolate chips, or add a combination of these ingredients.
• Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Information (per cookie):

• Calories: Approximately 250-300 (depending on ingredients and size)
• Fat: 10-15g
• Carbohydrates: 30-35g
• Protein: 5g

Enjoy these delicious and healthy Persimmon and Chocolate Oatmeal Cookies!