Hermit Cookies W Raisins and Nuts
Transport your taste buds to nostalgic comfort with these Hermit Cookies with Raisins and Nuts—a classic treat brimming with warm spices, chewy raisins, and the satisfying crunch of walnuts or pecans. These old-fashioned cookies are made indulgently moist and flavorful with a blend of molasses, cinnamon, nutmeg, and cloves, perfectly balanced by the sweetness of brown sugar. Quick to prepare with just 15 minutes of prep time, they bake into soft, tender perfection in under 10 minutes. Ideal for tea time, gifting, or an afternoon pick-me-up, these spiced cookies are a heartwarming dessert that stays fresh for days. Whether for holidays or everyday snacking, these easy-to-make Hermit Cookies are the ultimate homemade indulgence packed with wholesome ingredients and timeless flavor.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 2 large Eggs
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 1 cup Raisins
- 0.75 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set the dry mixture aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, followed by the molasses and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix.
Fold in the raisins and chopped nuts with a spatula or spoon, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking for chewy cookies.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 584.5 g | 213% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 362.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 635 mg | 49% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
