Step 1

Set the oven rack to the middle position. Heat to 325°F (163ºC).

Step 2

Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.

Step 3

Add the egg and mix on medium speed until combined.

Step 4

Add 1 cup of persimmon pulp purée and mix until combined.

Step 5

Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.

Step 6

Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.

Step 7

Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky. Top with extra cranberries, white chocolate, or pecans if desired.

Step 8

Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.

Step 9

Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.