Eightyrecipes
Hermit Cookies
Thick, soft and chewy old-fashioned hermit cookies with brown sugar, molasses, warm spices, raisins and nuts.
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup raisins
- 1/2 cup walnuts or pecans chopped
Instructions
- Beat the softened butter and brown sugar for about 2 minutes, until creamy.
- Add the egg, molasses and vanilla and beat until smooth.
- In another bowl, whisk the flour, baking soda, cinnamon, ginger, cloves and salt.
- Add the dry ingredients gradually, mixing just until a thick dough forms. Fold in the raisins and nuts.
- Cover and refrigerate the dough for 30 minutes.
- Heat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop the dough into balls of about 2 tablespoons, roll lightly and place 2 inches apart. Do not flatten.
- Bake for 11 to 13 minutes, until the edges are set and the centres still look slightly soft.
- Cool on the baking sheet for 5 minutes, then move to a wire rack.
Notes
Nutrition values are an estimate, per cookie. Total time includes 30 minutes of chilling, which keeps the cookies from spreading. Use light or dark molasses, not blackstrap. Do not flatten the dough balls. The centres should still look slightly soft when the tray comes out. Store cooled cookies in an airtight container at room temperature for up to 5 days; a small piece of bread in the container keeps them extra soft.
Nutrition
Nutrition is an estimate, calculated automatically.
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