Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
24
Yield:
2 dozen cookies
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Whisk oats, flour, toffee bits, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl; set aside.
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.
Drop spoonfuls of dough spaced 1 1/2 inches apart onto the prepared baking sheets.
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.
Nutrition Facts (per serving)
| 181 | Calories |
| 8g | Fat |
| 25g | Carbs |
| 2g | Protein |
