Hermits

6 Comments

COOK TIME: 20 Min

Serve up a plateful of these with some cold milk to remind you and your friends of days gone by.

What You'll Need

1 cup (2 sticks) butter, softened
2 cups firmly packed light brown sugar
2 eggs
1/2 cup cold water
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/4 teaspoon ground cinnamon
3 1/2 cups all-purpose flour
2 cups raisins

What to Do

Preheat the oven to 400 degree F.
In a large bowl, with an electric mixer, cream together the butter and brown sugar. Blend in the eggs.
On low speed, beat in the water, then the baking soda, nutmeg, and cinnamon. Gradually mix in the flour, one-third at a time. Stir in the raisins.
Place the batter in a 10'' x 15" jelly roll pan that has been coated with nonstick vegetable cooking spray. Bake for 15 to 18 minutes or until firm.
Remove pan to a wire rack to cool. Cut into 40 pieces.

Makes 40 pieces.

Notes

Add some variety by adding your own personal favorites...like maybe chopped dates or cherries in place of the raisins.

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gknine 3333773

Oct 04, 2013

When I was about 5 years old my mother made these all the time she & I were the only ones in the family that loves them. She is unable to cook any more so now I make them every couple months for her, she will freeze in baggies, then take out what she wants.

HelenGloria

Oct 04, 2013

I've been baking Hermits since the early 60's. We love them! I do add pecans to mine, though. A very good cookie!

bjupnorth 2835709

Apr 25, 2013

They sound good and wholesome, I will give them a try

klshm

Apr 25, 2013

Substitute cold coffee for the water and add a cup of chopped nuts. Hermits went to sea with the sailors on the whaling ships out of New England. They are an old time favorite.

Member 8418245

Oct 04, 2013

My mother used to make Hermits with the coffee and walnuts, but she made them as drop cookies, instead of in a pan.

BOBLINBEACH 650297 4

Dec 31, 2010

add a cup of ground up black walnuts and it adds a higher dimension to hermits. My Grandmother always made them this way as I still do.