The original recipe came from Brian Noyes’ Red Truck Bakery Cookbook (2018 Clarkson Potter). I changed things slight for my kitchen and ingredients. This recipe makes 24 to 30 cookies.
¼teaspoonfine sea salt,or ½ teaspoon Diamond Krystal kosher salt
½cup| 1 stick unsalted butter,at room temperature
7ounces| 1 cup granulated sugar
1large egg,at room temperature
¾cupripe persimmon pulp,puréed, if lumpy (see main post for tips)
1cupraisins
1cupchopped walnuts
Instructions
Ready for baking: Preheat the oven to 350 Fahrenheit with a rack in the middle position. Coat two baking sheets with nonstick spray or brush lightly with oil.
Make the thick batter: In a medium bowl, sift together the flour, baking soda, clove, cinnamon, nutmeg, and salt.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar together on medium heat until light and fluffy, about 3 minutes. (Or use a medium bowl and a handheld electric mixer with metal beaters attached.) Add the egg and persimmon pulp, then beat on medium speed until well combined and distributed. Add the flour mixture and beat at low speed until just combined (no flour is visible). Add the raisins and walnuts, then mix in by hand until just combine. Do not over mix.
Shape and bake: Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing them 1 to 2 inches apart. (I used a 2 tablespoon cookie scooper — Andrea.)
Bake for 15 to 17 minutes, until lightly brown. Cool briefly for a few minutes before using a thin spatula to transfer the cookies to a raise wire rack to cool. Enjoy warm or at room temperature with tea or coffee.
Notes
Store in an airtight container for up to 3 days, or freeze in a container for up to 3 months.