welcome to my WIP website! i journal, bake, and make live theatre happen. here is where i write about it. 

Mystery Cookies

Mystery Cookies

cookie cover.JPG

Mystery Cookies

with absolutely no coconut (recipe by @KatieDiek)

The fourth one’s a mystery cookie, and that’s why I like it
— Twilight Mirage, Episode 49, @Friends_Table


  • 4 ounces unsalted butter, softened
  • 3/4 cup granulated sugar 
  • 1/4 cup brown sugar
  • 1 large egg
  • 1  1/2 cup persimmon pulp, puréed (4-5 very ripe and soft Fuyu persimmons)
  • 2 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon five spice
  • 1/2 cup old fashioned oats
  • 2/3 cup dried cranberries


  1. Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.
  2. Add the egg and mix on medium speed until combined.
  3. Add persimmon pulp purée and mix until combined.
  4. Sift the dry ingredients together; flour, baking soda, salt, and spices.
  5. Mix the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.
  6. Blend in the oats and dried cranberries. Mix on low speed until combined, approximately 1-2 minutes.
  7. Portion the dough (about 1 1/4 tablespoons) onto a parchment paper lined sheet pan. Use your fingers or a spoon to flatten the dough into 1/4-inch thick cookies, the dough will be slightly sticky.
  8. Top with extra cranberries if desired. Make sure that the cookies are at least 2 inches apart.
  9. Bake at 335°F until almost firm and golden brown, approximately 14 to 16 minutes.
  10. Cool on a sheet tray for 5 minutes and then transfer to a cooling rack.
  11. Enjoy these cake-y breakfast cookies from outer space,
2017 In Review: Journaling

2017 In Review: Journaling