Serves: Makes 3 dozen cookies
Time: 10min mixing, 12 min baking.
My grandmother made hermit cookies that were one of my favourite treats. When I think of them, I remember the sound of the screen door on the porch, the texture of the carpet under my bare feet, and the way the smell of raisins and spice hit you when you opened the door into the house. She would be standing there in a crazy-patterened house-dress, one fist on her hip, stirring something and humming under her breath. If you were really lucky she would be singing. I’m shocked to say that these are actually better than hers, (which were almost sort of muffiny-fat dense cookies). There is no dough- chilling involved, just mix and bake! Perfect for homemade in a hurry.
I should tell you that I love raisins. I probably put them in more things than I should. Even if you’re not a raisin cheerleader like I am, I encourage you to try these. The dough is sweet so the walnuts are important to provide balance, salt too. Watch these carefully – with the addition of the spices it’s hard to tell when the edges start to brown. You want them to to be browned around the edges and slightly coloured on top. If you over-bake them they will still be delicious… just dunk them in some milk!
You Will Need:
- 1 cup of butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinammon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 cups of raisins
- 1 cup walnuts – toasted and chopped
Preheat the oven to 375F. Cream the butter with the sugar and beat on high for 2-3 min. Add the eggs, one at a time, beating in between. Add the vanilla and beat for 2 min.
In a separate bowl, whisk the flour with the salt, baking soda and spices. Add to the cookie mixture a third at a time, beating well in between. Add the raisins and the nuts and mix with a wooden spoon until combined.
Using a cookie scoop is a bit challenging since the dough is so fluffy. You want 1 inch balls of dough dropped onto an ungreased cookie sheet. This makes the perfect size cookie. Don’t flatten them out, they will settle as they bake.
Bake at 375F for 9-12 minutes. See that gaping hole below where once there was a cookie? I may have stuffed one in my mouth while they were still 375F, possibly burning the roof of my mouth and impairing my ability to taste for the rest of the day.