Our wonderful organic ingredients!
Oatmeal Persimmon Cookies
3/4 cup shortening - Nutiva Coconut
1 cup brown sugar (packed) - Trader Joes
1/2 cup granulated sugar - Full Circle Cane Sugar
1 egg - Fresh from the Farmer Market
2/3 cup canned pumpkin - Pembrook Pacific Northwest
1 teaspoon vanilla - Madagascar Bourbon
1 teaspoon salt - Real Salt
1 teaspoon cinnamon - Engage Organics
1/2 teaspoon cloves - Frontier Co op
1/2 teaspoon baking soda - Arm and Hammer
6 packages quick oatmeal - Nature's Path Oatmeal w/Flax
1/2 cup raisins - Clark's Nutrition Bulk Currents
1/2 cup chopped walnuts - Farmers Market
1/2 cup pomegranate seeds - Fresh gift from neighbor's tree
1/2 cup persimmons - Fresh gift from neighbor's tree
1 cup flour - Bob's Red Mill All Purpose Unbleached White
3/4 cup shortening - Nutiva Coconut
1 cup brown sugar (packed) - Trader Joes
1/2 cup granulated sugar - Full Circle Cane Sugar
1 egg - Fresh from the Farmer Market
2/3 cup canned pumpkin - Pembrook Pacific Northwest
1 teaspoon vanilla - Madagascar Bourbon
1 teaspoon salt - Real Salt
1 teaspoon cinnamon - Engage Organics
1/2 teaspoon cloves - Frontier Co op
1/2 teaspoon baking soda - Arm and Hammer
6 packages quick oatmeal - Nature's Path Oatmeal w/Flax
1/2 cup raisins - Clark's Nutrition Bulk Currents
1/2 cup chopped walnuts - Farmers Market
1/2 cup pomegranate seeds - Fresh gift from neighbor's tree
1/2 cup persimmons - Fresh gift from neighbor's tree
1 cup flour - Bob's Red Mill All Purpose Unbleached White
Turn on the oven to 350℉
Get your cookie sheets ready. We tried both La Tourangelle Organic Canola Oil Spray for one sheet and parchment paper for another. Both worked great!
Mix together either with a spoon or electric mixer the shortening, sugars, egg, canned pumpkin, and vanilla until it is fully mixed and fluffy.
Next add the salt, cinnamon, cloves, and baking soda and use mixer to thoroughly mix. Add the six packets of quick oatmeal and mix with a spoon by hand until combined. Set aside and let the oatmeal soak up some of the moisture. DON'T add the flour yet!
While those ingredients are sitting in the bowl, get your fruit and nuts ready to add. Cut the meat of the persimmons by going around the fruit and then cut off bottom. Cut just to the seeds. Then cut those pieces in much smaller little pieces. About as big as a currant raisin. The walnuts should also be chopped in small pieces.
Cut the pomegranate in quarters and remove the seeds.
Now mix the fruit and nuts in the bowl with the rest of the ingredients. Add the flour last. Start with a half cup and then slowly add the rest only if you need it all. Pay attention to keep it moist. Especially if adding the Nutiva Coconut shortening. If add too much flour will get dry on day two.
Get your cookie sheets ready. We tried both La Tourangelle Organic Canola Oil Spray for one sheet and parchment paper for another. Both worked great!
Mix together either with a spoon or electric mixer the shortening, sugars, egg, canned pumpkin, and vanilla until it is fully mixed and fluffy.
Next add the salt, cinnamon, cloves, and baking soda and use mixer to thoroughly mix. Add the six packets of quick oatmeal and mix with a spoon by hand until combined. Set aside and let the oatmeal soak up some of the moisture. DON'T add the flour yet!
While those ingredients are sitting in the bowl, get your fruit and nuts ready to add. Cut the meat of the persimmons by going around the fruit and then cut off bottom. Cut just to the seeds. Then cut those pieces in much smaller little pieces. About as big as a currant raisin. The walnuts should also be chopped in small pieces.
Cut the pomegranate in quarters and remove the seeds.
Now mix the fruit and nuts in the bowl with the rest of the ingredients. Add the flour last. Start with a half cup and then slowly add the rest only if you need it all. Pay attention to keep it moist. Especially if adding the Nutiva Coconut shortening. If add too much flour will get dry on day two.
Drop by spoonfuls onto cookie sheet, and pop into the oven. Cook in the middle or a little bit lower in the oven since you want to cook more from the bottom up than the top down which will help to retain moisture but cook the dough.
Leave in the oven around 12 to 15 minutes. You know it's time to take them out if they are brown on the bottom. If touch the top of the cookie, should not be too mushy, but feel a little firm like it has been cooked and some firmness but still soft.
Leave in the oven around 12 to 15 minutes. You know it's time to take them out if they are brown on the bottom. If touch the top of the cookie, should not be too mushy, but feel a little firm like it has been cooked and some firmness but still soft.
Take from the oven and the carefully move from the cookie sheet to a plate or place to cool. Don't leave on the cookie sheet or will continue to cook and loose more moisture.
When cookie are cooled store in an airtight container.
Makes about 5 dozen cookies.
When cookie are cooled store in an airtight container.
Makes about 5 dozen cookies.
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