I love a good cookie, especially when I get to dip it into a steaming cup of coffee or tea! There’s just something about the combination of a warm, comforting drink and a delicious cookie that makes for the perfect treat. Raisin-filled cookies hold a special place in my heart, so I’m always excited to try a new recipe featuring these sweet little gems. They’re simple, yet full of flavor, and I find that the raisins add just the right amount of chewiness that I crave in a cookie.
Recently, while going through one of my old cookbooks, I stumbled upon a classic recipe for Hermit Cookies. If you’ve never heard of them, the name might sound a little strange, but there’s actually a good reason behind it. Hermit Cookies are known for their long shelf life – they last so long because the spices in the recipe act as a natural preservative. But in all honesty, these cookies didn’t last long in my house at all! Once I baked them, they were gone in a flash, and for good reason.
What I absolutely love about these Hermit Cookies is the beautiful balance of spices that fill your kitchen as they bake. The warm combination of cinnamon, nutmeg, and cloves gives the cookies a cozy, autumnal flavor that is just irresistible. The texture is the perfect balance too—tender and soft in the center, with a slightly crunchy exterior that adds the right amount of contrast. The best part is, they’re not too sweet, so they pair perfectly with a cup of coffee or tea without overpowering the flavor of your drink.
Whether you’re a fan of raisins or not, these cookies are sure to become a favorite. They have the perfect texture and flavor combination, making them the ideal cookie for any time of day. I hope you’ll take a trip down memory lane with me and try these delightful Hermit Cookies too.
Old Fashioned Hermit Cookies
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 3/4 cup vegetable shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 3/4 cup baking raisins
Instructions
- Heat the oven to 325°F. Cover a 15 x 20-inch sheet pan with parchment paper.
- In a small bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
- In a large mixing bowl, cream the shortening and sugar.
- Whisk in the egg and molasses; mix until combined.
- Add the flour mixture and mix until completely combined.
- Stir in the raisins.
- Using 1/2 cup of dough, roll into a 7-inch log. Make 6 logs and place them on the cookie sheet 2 – 3 inches apart. (They will spread a lot when they bake.)
- Bake for 20 – 22 minutes. The centers will be very soft but will firm up as they cool. Do not overcook or they will be crunchy, not chewy.
- Cool for 5 minutes on the sheet pan then transfer to a wire rack. When completely cooled, cut each piece into 3 bars.
- Serve and enjoy!
Dough rolled into logs.
These cookies are kind of treat that brings a sense of nostalgia and warmth, making it the perfect cookie to share with loved ones—or just enjoy all by yourself.
Thank you for the recipe. Loved these growing up then they disappeared from stores. I’m now vegan. What would be the best egg replacement?
You could use a product called “eggs from plants” at Walmart or make a chia seed egg or flax egg. Those have worked the best in baking. Enjoy!
Our Market Basket Supermarkets in Maine sell Hermits in their bakeries. They are sooooo good. Besides the nuts and raisins they also include a variety of seeds (sesame, ground flax, poppy and sunflower). I plan to use your recipe and add the seeds for extra crunch and nutrition. I also am going to try 1/2 whole wheat flour.
Claire
That is wonderful to hear. Please let me know how they turn out 🙂
Can the dough rolls be frozen and baked at a later date?
Yes they can!
May I ask if this is correct – no ground ginger but 1 teaspoon of ground cloves? I am concerned that would be so overpowering. Can you confirm the measurements?
Thank you!
Yes that is correct, one teaspoon of ground cloves along with the other spices.
However, if you feel if may be overpowering, cut back on the clove a little for your first batch 🙂
I usee to make these years ago and lost my recipe. After a thourough search on line i saw yours and they looked just like what i used to make. I wasnt disappointed They are delicious. Thank you Allowing them to store airtight overnite makes them even better
They get chewier and the beautiful spices mellow
I made these they are delicious and so easy to make a old time favorite of mine thanks for the recipe 😊
Thank you for the kind comment. I am so happy you liked them!
Hermits! I am going to make these tomorrow. I used to enjoy hermits a lot when I was a youngster growing up in New England (when small independent bakeries were everywhere …. sigh). Thanks for the recipe. I’ll report back.
How sweet! I hope these are just as good as you remember 🙂