Ingredients for Oatmeal Raisin Persimmon Cookies
- 1/2 cup raisins
- 1 cup shortening
- Granulated Sugar
- Brown Sugar
- 1/2 cup milk
- 2 large eggs
- Vanilla Extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Baking Soda
- 1 cup chopped persimmons (or 1 cup canned apricots, drained)
- Rolled Oats
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How to Make Oatmeal Raisin Persimmon Cookies
- Preheat oven to 375°F (190°C).
- Place 1/2 cup raisins in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer until plump and soft, about 5-7 minutes. Drain well.
- In a large bowl, cream together 1 cup shortening, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Beat in 1/2 cup milk, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the drained raisins, 1 cup chopped persimmons (or 1 cup canned apricots, drained), and 2 cups rolled oats.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown. Cookies will continue to firm up as they cool.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
133g
Fat
19g
Carbs
17g
