You may have noticed my absence in the last couple of weeks. I guess I have a little explaining to do.
I had my thyroid removed two weeks ago and have been slowly but surely recovering from surgery.
My fantastic mama has been taking care of me for the last couple of weeks, feeding me in my temporary habitat (the corner of the sofa), watching 4-hour marathon movies like Gone with the Wind, massaging my neck, browsing Pintrest for wedding ideas, and much more.
It really hasn’t been too bad. My amazing family and friends sent flowers and cards, making me feel more loved than ever. I’m happy to report that everything went smoothly and I’m finally going to be back in action on the blog (and in life)!
Alright, time for a little food blogging confession. Up until these went into the oven, I was under the impression they were “biscuits” and my mom and I planned to serve them with dinner.
I should have known better. The recipe was inspired by a simple biscuit recipe Persimmons.com and sure enough, it’s based in the UK.
UK biscuits = US Cookies. Whoops. I suppose cookies with dinner never hurt anyone.
These itty bitty one bite wonders are pretty addicting. They are perfect for those over ripe persimmons that you just don’t know what the heck to do with.
Puree them in your blender and make tiny flavor packed cookies!
Mini Persimmon Cranberry Oatmeal Cookies
Inspired by Persimmons.com
1 1/2 cup flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 teaspoon ginger
3/4 cup butter
1 egg, well beaten
1 cup persimmon puree
1 3/4 cup rolled quick oats
1/4 cup dried cranberries
Sift together flour, sugar, baking powder, salt, nutmeg, ginger and cinnamon into mixing bowl. Beat in butter on low speed until a crumbly mixture forms. Add egg, persimmon, rolled oats and nuts, beat until thoroughly blended.
Drop by heaping teaspoonful, about 1½ inches apart on ungreased cookie pans. Bake at 400 degrees for about 15 minutes or until golden brown. Make about 3 dozen cookies.
From the Little Yellow Kitchen,