Persimmon Chocolate Chip Cookie Recipe
Here on the ranch we have a large persimmon tree which every fall gives us a plentiful bounty of beautiful, oblong shaped fruit. Persimmons often mystify most people but they are packed with vitamins and can be eaten straight off the tree or picked and used for baking. They are also a nice additional to salads or blended with some whipped cream for a sweet treat. Make sure to pick the persimmons in advance and let them ripen off the tree. They should be soft and slightly mushy.
My mom Pam Bacigalupi has been making this recipe since I was a kid every fall with our persimmons. Its a fun twist on a classic favorite.
Permission Chocolate Chip Cookies
Ingredients
1/2 cup Margarine
1 cup Brown Sugar
1 cup sugar
1 tsp vanilla
2 eggs
2 1/2 cups flour
2 tsp baking power
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1 tsp cinnamon
1 1/2 cups persimmon pulp (or can also use pumpkin!)
1/2 dark chocolate chips
1/2 cup walnuts (optional)
3/4 cup raisins (also optional)
Directions
- Melt butter and mix with brown sugar and sugar
- Beat in eggs and vanilla
- Combine all dry ingredients together
- Add dry ingredients to butter and sugar and beat in the persimmon pulp.
- Stir in chocolate chips and nuts and raisins if used
- Drop by tablespoon on greased baking sheets
- Bake at 350 degrees for 15 – 20 minutes
