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Hermit cookies are spiced, fruit-filled drop cookies with raisins, cinnamon, and nutmeg that stay soft and moist for days. They're less sweet than typical cookies and ideal for on-the-go snacking.
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Preheat oven to 350 F.
Combine the unsalted butter and brown sugar in a mixing bowl, beating until smooth.
Add the eggs and vanilla extract to the butter, beating until combined.
Add the flour, baking powder, salt, cinnamon, and nutmeg to the egg mixture, beating until combined.
Add the raisins, chopped dates, and walnuts to the cookie dough, and stir until combined.
Line two large baking sheets with parchment paper.
Scoop a tablespoon of the batter into your hands and roll into a ball. Place cookie onto the baking sheet. Repeat until all of the dough has been formed into cookies.
Bake cookies for 15 minutes, then let them cool before serving.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 7 days; no refrigeration needed. Freeze for up to 3 months.
Written automatically by CookOS, not by the creator.
Hermit cookies are characterized by warm spices (cinnamon and nutmeg), dried fruit (typically raisins), and a cake-like texture. They're less sweet than sugar cookies and stay chewy when stored.
Yes. Dried cranberries, chopped dried apricots, or a mix of dried fruits work well. Use the same 1-cup quantity to maintain texture.
Store in an airtight container at room temperature for up to 7 days. They actually improve in flavor after 1–2 days as the spices mellow.
Yes. Refrigerate the dough for up to 2 days, then scoop and bake. You may need to add 1–2 minutes to baking time if baking from cold.
This recipe does not include nuts, but you can add 1/2 to 1 cup of chopped walnuts or pecans if desired.
