Homemade Persimmon Cookies

• • I always thought persimmon cookies were one of those “advanced” baking recipes — the kind you admire but never actually try. But this year, we let our persimmons ripen until they were perfectly soft, blended them into a silky purée, and decided to give it a go. And wow… I wish I had tried them sooner!

    These homemade persimmon cookies are soft, cakey, full of warm fall flavor, and unbelievably easy to make. No tricky steps, no fancy equipment — just ripe persimmons, a quick purée, and a simple dough that bakes into little clouds of deliciousness.

    My son, Moose, and I made a batch together, and not only did we end up with a kitchen that smelled amazing, but we had such a fun time baking together. And the cookies? Let’s just say they disappeared fast.

    If you’ve never made persimmon cookies before, give it a try — they might become a new favorite on your fall baking list!

  • 

  • Homemade Persimmon Cookies

  • ½ cup butter, room temperature

• • 1 cup white sugar

• • 2 ripe persimmons, pureed

  • 1 large egg

• • 2 cups all-purpose flour

• • 1 teaspoon baking soda

• • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • Optional add-ins, any combination to equal 1 cup: chocolate chips, chopped walnuts, dried cranberries, raisins

• 1. Preheat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper.

  3. Cream butter with sugar. Beat in persimmons and egg. Add flour, baking soda, pumpkin spice, and salt.  Mix until combined. Stir in add ins if desired.

  4. Drop by spoonfuls, 2 inches apart, onto the prepared baking sheet.  Bake in the preheated oven for 12 to 14 minutes.

Best Ever Cookie Jar Recipe- These cookies are SO GOOD!

 

2 cups + 2 tbsp flour

1 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/4 cup white sugar

1-1/2 cup chocolate chips and m n ms

 

Add to that:

12 tbsp Melted butter

1 Egg

1 tsp Vanilla

 

Roll into balls.  Bake at 350 for 9-11 minutes.  Grind salt on top.

Moose’s Famous, Super Secret Sourdough Chocolate Chip Cookies

 

Moose’s Famous, Super Secret Sourdough Chocolate Chip Cookies

 

3 1/3 cups all-purpose flour 

1 tsp baking soda

1 tsp baking powder

1 tsp cornstarch

1 tsp salt

1 cup (2 sticks) butter

1 1/2 cups brown sugar

3/4 cup granulated sugar

2 tsp vanilla extract

2 eggs

1/2 cup sourdough discard

2 1/2 cups chocolate chips

 

Preheat the oven to 375°F and line baking sheets with parchment paper.  

 

In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until the mixture becomes super light and fluffy, around 6 minutes.

 

When the butter is fluffy, add the vanilla extract, eggs and sourdough discard.  Beat on medium speed to incorporate all the ingredients.  Slowly add dry ingredients and mix on low speed so it doesn’t spill everywhere. Mix just until the dough comes together, then stir in the chocolate chips on slow speed.

 

Drop 2 tablespoons of cookie dough on your baking sheet to form each cookie.  Bake for 8 to 10 minutes, or until the tops start to turn golden brown.  Remove the cookies from the baking sheet and let cool.  Best stored in a bread box. 

Kim's Chocolate Chip Oatmeal Cookies

Mmmm, these are the best cookies!  You must try them! Yum!!

• 1 cup (16 tablespoons) unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
• 3 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
2. Beat together the butter and sugars until smooth.
3. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
6. Stir in the chocolate chips.
7. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and ateaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
8. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
9. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
10. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
11. Yield: 20 to 100 cookies, depending on size.

Source: http://www.kingarthurflour.com/recipes/chocolate-chip-oatmeal-cookies-recipe

Toasted Coconut Chocolate Chip Cookies (from Elissa)

1 cup flaked sweetened coconut

4.5 ounces all-purpose flour (about 1 cup)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup packed brown sugar

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1 large egg

2 ounces dark chocolate (70% cacao), chopped or chocolate chips

Cooking spray

1. Preheat oven to 350°.

2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.

4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

Oatmeal Chocolate Chip Cookies

1 cup butter

3⁄4 cup brown sugar

1⁄4 cup white sugar

1 teaspoon vanilla

1 1⁄2 cups flour

1⁄3 cup water

1 teaspoon baking soda

2 cups oats

1 ½ cups chocolate chips

1. Cream together butter and sugar in a bowl, then mix in vanilla.
2. Add flour and mix well.
3. Mix together baking soda and water, and then add to the batter.
4. Stir in the oats and chocolate chips.
5. Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.

Cream Cheese Chocolate Chip Cookies (aka Snow cookies!)

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Easy Chocolate Chip Peanut Butter Cookies

Easy Chocolate Chip Peanut Butter Cookies

1 cup peanut butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup mini chocolate chips.

Mix first four ingredients well, then stir in the chocolate chips.  Drop by teaspoonful onto ungreased cookie sheet. Flatten with fork in criss cross pattern.  Bake 10-12 minutes at 375 degrees.