1 ¾ cups rolled oats, 1 ½ cups sifted all-purpose flour, ½ cup English toffee-flavored baking bits (such as Heath®), 1 teaspoon baking soda, 1 teaspoon salt, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 1 cup brown sugar, ¾ cup butter, 1 egg, 1 cup persimmon puree, 1 teaspoon vanilla
Instructions
Set the oven to 350 degrees F (175 degrees C) and line your baking sheets with parchment paper. In a bowl, whisk together the oats, flour, toffee bits, baking soda, salt, and spices. Using an electric mixer, cream the butter and brown sugar for 2 minutes, then incorporate the egg, persimmon puree, and vanilla. Mix in the dry ingredients until the dough is just combined. Drop spoonfuls of dough onto the sheets, spacing them 1 1/2 inches apart. Bake for 8 to 12 minutes until the edges are lightly browned. Let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Total Fat 8g 11%, Saturated Fat 5g 24%, Cholesterol 27mg 9%, Sodium 221mg 10%, Total Carbohydrate 25g 9%, Dietary Fiber 1g 4%, Total Sugars 9g, Protein 2g, Vitamin C 7mg 33%, Calcium 18mg 1%, Iron 1mg 6%, Potassium 78mg 2%
