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A classic New England treat, these chewy hermit cookies are packed with warm spices, rich molasses, sweet raisins, and crunchy walnuts. Baked as bars and cut into squares, they're wonderfully moist and perfect with a cup of tea or coffee.
For 12 servings
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, use an electric mixer on medium-high speed to cream the softened butter and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the molasses and milk until just combined.
Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour is no longer visible. Do not overmix.
Switch to a spatula and gently fold in the raisins and chopped walnuts until they are evenly distributed throughout the batter.
Spread the thick batter evenly into the prepared baking pan. Use an offset spatula or the back of a spoon to smooth the top.
Bake for 25-30 minutes. The bars are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
A classic New England treat, these chewy hermit cookies are packed with warm spices, rich molasses, sweet raisins, and crunchy walnuts. Baked as bars and cut into squares, they're wonderfully moist and perfect with a cup of tea or coffee.
This new_england recipe takes 45 minutes to prepare and yields 12 servings. At 462.56 calories per serving with 5.96g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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Place the pan on a wire rack and let the bars cool completely in the pan, about 1-2 hours. Once cool, use the parchment paper handles to lift the entire block out. Cut into 24 even squares.
Swap the raisins for an equal amount of chopped dates, dried cranberries, or dried cherries.
Replace walnuts with pecans or almonds for a different nutty flavor and texture.
Whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or orange juice to create a simple glaze. Drizzle over the cooled bars before cutting.
For a spicier cookie, add 1/4 teaspoon of ground ginger or allspice to the dry ingredients.
Walnuts are an excellent source of omega-3 fatty acids, a type of polyunsaturated fat that is beneficial for heart health and reducing inflammation.
Raisins and walnuts contribute dietary fiber, which is important for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Molasses is a good source of essential minerals like iron, which is crucial for red blood cell production, as well as calcium, magnesium, and potassium.
A serving of two hermit cookies contains approximately 250-300 calories, depending on the exact size and ingredients used. This is an estimate and can vary.
Hermit cookies are a dessert and should be enjoyed in moderation. While they contain beneficial ingredients like walnuts (healthy fats), raisins (fiber), and molasses (minerals), they are also high in sugar and butter.
The name's origin is debated, but the most popular theory is that they are called 'hermits' because they keep well for a long time, much like a hermit who stays secluded. Their flavor even improves after a day or two.
Yes, you can. Drop rounded tablespoons of dough onto a parchment-lined baking sheet, about 2 inches apart. Bake for 10-12 minutes at 350°F (175°C). The texture will be slightly different, more like a traditional cookie.
Store them in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Thaw at room temperature before serving.
You can, but be aware that blackstrap molasses has a much stronger, more bitter, and less sweet flavor than unsulphured molasses. It will significantly change the taste of the cookies, making them more robust and less sweet.
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