Persimmon Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.
• Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Dissolve baking soda in persimmon pulp and set aside.
• Sift flour, spices and salt together, set aside.
• Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
• Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
• Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.