📝 About This Recipe
A quintessential New England heirloom, these Hermit Cookies are deeply aromatic, chewy, and rich with the warmth of molasses and spice. Legend has it they were named for their long shelf life—hidden away like hermits in a tin, their flavors only deepen and mellow with time. These soft-baked bars, packed with plump raisins and crunchy walnuts, offer a nostalgic taste of coastal Northeast tradition that has comforted generations.
🥗 Ingredients
The Spice Base
- 3 cups All-purpose flour (leveled and sifted)
- 1 teaspoon Baking soda
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 cup Dark brown sugar (firmly packed)
- 1/2 cup Unsulfured molasses (dark, but not blackstrap)
- 1 Large egg (at room temperature)
- 1 teaspoon Pure vanilla extract
- 1/4 cup Hot water (to help hydrate the molasses)
Mix-ins
- 1 1/2 cups Raisins (dark or golden)
- 3/4 cup Walnuts (chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet (about 12x17 inches) with parchment paper or grease it lightly with butter.
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2
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until well combined and aerated.
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3
In a large bowl or the bowl of a stand mixer, cream the softened butter and dark brown sugar together on medium-high speed until the mixture is light and fluffy, about 3 minutes.
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4
Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. Scrape down the sides of the bowl with a spatula.
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5
Pour in the molasses and mix on low speed until smooth. The batter should look dark and glossy.
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6
Gradually add the dry flour mixture to the wet ingredients in three batches, alternating with the hot water. Begin and end with the flour mixture, mixing only until just combined.
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7
Fold in the raisins and chopped walnuts using a sturdy spatula. The dough will be thick and quite sticky.
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8
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a long, flat log about 3 inches wide and 12 inches long. Leave at least 4 inches of space between the logs as they will spread.
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9
Bake for 25 to 30 minutes. The logs should be firm to the touch at the edges but still slightly soft in the center; do not overbake or they will become dry.
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10
Remove the pan from the oven and let the logs cool on the sheet for about 10 minutes. This allows them to set so they don't crumble when sliced.
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11
While still warm, use a sharp serrated knife to cut the logs crosswise into 1.5-inch wide bars.
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12
Transfer the bars to a wire rack to cool completely. For the best flavor, store them in an airtight container overnight before serving.
💡 Chef's Tips
For extra plump raisins, soak them in warm water or rum for 10 minutes, then pat dry before adding to the dough. Avoid using Blackstrap molasses, as its bitterness can overpower the delicate spices. If the dough is too sticky to handle while shaping logs, lightly flour your hands or use a wet spatula to smooth the tops. These cookies actually improve with age; store them in a tin for 2-3 days to let the spices fully bloom. You can substitute the walnuts with pecans or even dried cranberries for a modern twist.
🍽️ Serving Suggestions
Serve with a tall glass of cold milk for the classic after-school experience. Pair with a sharp New England cheddar cheese for a traditional sweet-and-savory snack. Enjoy alongside a hot cup of Earl Grey tea or a dark roast coffee. Lightly warm a bar and top with a scoop of vanilla bean ice cream for a rustic dessert. Pack them in a lunchbox—they are sturdy and travel exceptionally well.