Persimmon Bars

A great recipe for persimmons that are too soft and ripe to eat fresh.

Perfect soft and moist cookie for the Holidays.

Original recipe called for cookies, but baking in a baking pan as bars works really well.

Set the oven rack to the middle position.

Preheat oven to 325 degrees F (320 if convection).

Line a 8 x 12 baking pan with parchment paper.

Sift flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice. Whisk to combine and set aside.

Cream the buter and sugars together.

Add the egg and persimmon pulp. Mix until combined.

Gradually add the dry ingredients. Mix until just combined.

Mix in the oats, (cr)raisens, chips and nuts until combined.

Making Bars: Spread dough evenly in the baking pan. Will likely be thick and sticky.

Making Cookies: Tablespoon per cookie, 2 inches apart. Flatten to 1/4 inch.

Baking Bars: Bake about 22 minutes.

Baking Cookies: Bake about 12 minutes.

Try not to overbake.

Let cool a bit, then transfer to rack.

Cut the bars to desired size. They freeze well.