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Hermit cookies are soft, cake-like American cookies studded with raisins and dates, flavored with warm spices and brewed coffee. They're designed to stay moist and fresh for days, making them ideal for baking ahead.
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Preheat the oven to 350 °F.
Line 2 cookie sheets with parchment paper and set aside. You will have to bake in batches.
Using a stand mixer with a paddle attachment, or a hand mixer, cream together the butter and the sugar. Beat in the egg completely, then add the coffee or sour milk and the vanilla. Mix until combined.
Whisk together the dry ingredients in a medium-sized bowl until combined.
Add the dry ingredients to the wet mixture, then on low-speed beat until the ingredients are combined completely.
Stir in the raisins and dates by hand until mixed throughout the batter.
Drop by tablespoonful onto a cookie sheet. If you want them flatter, slightly press them down.
Bake in the oven until lightly browned and the edges are set. Remove and cool on the baking sheets completely.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 7 days; wrap and freeze for up to 3 months.
Written automatically by CookOS, not by the creator.
Hermit cookies are uniquely moist and dense due to the combination of brown sugar, cold coffee, and fruit fillings. They're meant to age well—flavor and texture actually improve after a day or two.
Cold black coffee is traditional and helps keep the dough firm and easier to handle. Hot coffee will warm the dough and make it stickier; if you must use it, chill the dough before baking.
Stored in an airtight container at room temperature, they keep for 5–7 days. They actually taste better on day 2 or 3 as flavors meld.
Yes—the recipe calls for either ¼ cup cold black coffee or sour milk. Sour milk will make them slightly more tender but less aromatic.
This recipe doesn't include oats. Stick to the flour, baking powder, and baking soda blend for the intended texture.
