Persimmon Oatmeal Cookies

Ingredients

• 1.75 cups rolled oats
• 1.5 cups sifted all-purpose flour
• 0.5 cup English toffee-flavored baking bits (such as Heath®)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 cup brown sugar
• 0.75 cup butter
• 1 egg
• 1 cup persimmon puree
• 1 teaspoon vanilla

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. Whisk oats, flour, toffee bits, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl; set aside.
3. Beat brown sugar and butter together in a separate bowl with an electric mixer until creamy, 2 minutes. Beat in egg, then beat in persimmon purée and vanilla. Beat flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain.
4. Drop spoonfuls of dough spaced 1 1/2 inches apart onto the prepared baking sheets.
5. Bake in the preheated oven until slightly browned on edges, 8 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.