I have a question about the recipe "Soft Pumpkin Chocolate Chip Cookies" from merrill. Do you think hachiya persimmon would work in this recipe instead of pumpkin? I'm overrun with persimmons!
I've never done it, but it's worth a shot! I'd make sure to dry out the persimmon puree before adding it to the batter (cook it over low heat in a pan until most of the liquid seems to be gone, and then cool it).
I've replaced pumpkin puree with persimmon puree in my pumpkin bread recipe. Came out pretty good. I would probably give it a shot with these cookies! I drained the persimmon puree in a mesh strainer.
