Finally. It’s the cookies I promised a week ago. All week long I kept telling myself to post this recipe, and now at the 11th hour, I have. In related news, I may need to look into how to eat frogs this year.
Remember the book, Eat That Frog? I never read it, but I understood the gist to be that it is important to knock out what you do not want to do first thing so you do not waste your mental energy thinking about it all day.
Or in this case, all week. I’m beginning to think I like the self-imposed pressure of thinking I won’t get something done by my self-imposed deadline. It’s silly, really.
This recipe was actually born out of procrastination. I bought a few persimmons last month, because they were something I wanted to try. I then gave the persimmons my “tomorrow treatment”, which meant I told myself I would get to them tomorrow. Eventually, a today where I had to scramble to do something with the fruit before it reached the point of no return arrived.
The answer to my scramble arrived – as it often does – in the form of cookies. I pureed the ripe fruit, mixed it into an oatmeal chocolate chip cookie recipe, and got to baking. My family loved them.
This made me think, “Why not do the same with my ripe pears?” And cinnamon chips! Turned out equally delicious. Enjoy!
Pear Oatmeal Cinnamon Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Chinese five spice
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 1 cup pear pulp (from 1 large ripe pear)
- 1 cup oatmeal
- 1 cup cinnamon chips
- Whisk together the flour, baking soda, Chinese five spice, and salt, then set aside.
- Cream the butter, sugar, and vanilla together until light and fluffy.
- Add the egg, followed by the pear pulp, mixing after each addition until fully incorporated.
- Next add the dry flour mixture to the wet ingredients and mix until just combined.
- Stir in the oatmeal and the cinnamon chips.
- Cover the cookie dough with piece of plastic wrap or a clean tea towel and chill in the refrigerator for at least two hours.
- When the cookie dough has chilled, remove it from the refrigerator and drop by rounded tablespoons onto a parchment-lined baking sheet. Leave about an inch of space between each dough ball to allow the cookies to spread.
- Bake the cookies at 325 degrees F for 15-18 minutes until set and golden around the edges.
To make the pear pulp, peel and chop the pear. Puree the chopped fruit in a food processor until it has a consistency similar to applesauce.No Chinese five spice? No biggie. You can substitute ground cinnamon or ground ginger if you do not want to buy a new spice.Please allow time to chill the cookie dough before baking. This will help the cookies bake up fluffy rather than spread out flat. This cookie dough freezes well. Form the dough into small balls as you would before baking, then place in a well-sealed container to freeze. Simply add a few more minutes onto the baking time if working with frozen dough.I would recommend baking the cookies on parchment paper as they tended to stick on a Silpat baking mat but lifted right off the parchment. Because the cookies also like to stick to each other when stored, I would recommend layering a sheet of parchment or wax paper between them.