{"id":256829,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hermits\/"},"modified":"2024-08-19T17:55:54","modified_gmt":"2024-08-19T22:55:54","slug":"hermits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hermits\/","title":{"rendered":"Hermit Cookies"},"content":{"rendered":"<p>What&#8217;s so hermit-like about hermit cookies? Many believe the old-fashioned spice bars emerged in New England in the late 1800s, although others trace them to spiced pastries from the Middle East. Now, they&#8217;re about to be on your table. Thanks to ground ginger, ground cinnamon and molasses, they are slightly reminiscent of gingerbread, and they&#8217;re soft, chewy and taste like fall.<\/p>\n<p>There are different theories as to where the name comes from\u2014the most popular one I&#8217;ve heard being that you can tuck them out of sight for days, and they&#8217;ll still taste great when you find them again. Because of this, they were said to often be sent with people on long journeys. While many of us likely aren&#8217;t setting sail, the cookies do travel well, so you can send them in the mail as a gift.<\/p>\n<h2>Hermit Cookie Ingredients<\/h2>\n<ul>\n<li><strong>Raisins:\u00a0<\/strong>Raisins are a source of sweetness and texture in hermit cookies, lending a little bit of moisture, as well.<\/li>\n<li><strong>Flour: <\/strong>All-purpose flour is always your best bet for this type of baked good due to its ideal protein content, which keeps it nice and chewy.<\/li>\n<li><strong>Brown sugar:\u00a0<\/strong>Brown sugar makes for richer, chewier cookies. It also imparts some molasses notes.<\/li>\n<li><strong>Baking powder:\u00a0<\/strong>A leavening agent, baking powder helps these cookies rise and keeps them fluffier, rather than dense.<\/li>\n<li><strong>Ground ginger:\u00a0<\/strong>The source of warming, spicy notes, ginger is a key part of what people expect with hermit cookies.<\/li>\n<li><strong>Ground cinnamon:\u00a0<\/strong>Another source of warming spice, along with a little bit of sweetness.<\/li>\n<li><strong>Molasses:\u00a0<\/strong>Dark and rich, molasses provides moisture and a deep, distinctive sweetness to the bars.<\/li>\n<li><strong>Butter: <\/strong>The melted butter is responsible for richness and tenderness.<\/li>\n<li><strong>Egg white:<\/strong> Egg whites act as a binding agent, providing structure to the cookies.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla extract adds sweetness and warmth to the recipe, and it can also help lift up the other ingredients.<\/li>\n<li><strong>Chopped walnuts:<\/strong> Walnuts add crunch, texture and flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Soften the raisins<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029120\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_1.jpg?fit=700%2C1024\" alt=\"Hermit Cookies Step 1- pouring water over raisins\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Molly Bolton for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 375\u00b0F. Cover the raisins with boiling water. Let them stand for five minutes, then drain and set aside.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029121\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_2.jpg?fit=700%2C1024\" alt=\"Hermit Cookies Step 2- folding raisins and walnuts into cookie dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Molly Bolton for Taste Recipes<\/span><\/span><\/p>\n<p>Whisk together the flour, brown sugar, baking powder, ginger, cinnamon and salt. In another bowl, combine the molasses, melted butter, egg white and vanilla extract. Stir the egg mixture into the dry ingredients until just moistened. Fold in the walnuts and raisins (note: the batter will be wet).<\/p>\n<h3>Step 3: Bake the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029122\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_3.jpg?fit=700%2C1024\" alt=\"Hermit Cookies Step 3- Baked logs before cutting \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Molly Bolton for Taste Recipes<\/span><\/span><\/p>\n<p>Divide the batter in half, then spread each half into a 12&#215;2-inch rectangle, 2 inches apart, on a parchment-lined baking sheet. Bake until the edges are lightly browned and set, 10 to 15 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>It can be helpful to wet your hands before spreading the cookie dough.<\/p>\n<h3>Step 4: Cool the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029123\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_4.jpg?fit=700%2C1024\" alt=\"Hermit Cookies Step 4- Slicing logs into individual cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Molly Bolton for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the cookie rectangles to a cutting board. With a serrated knife, cut the cookies diagonally into 1-1\/2-inch bars. Remove the cookies to wire racks to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029124\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_5.jpg?fit=700%2C1024\" alt=\"Hermit Cookies Hero- cookies arranged on wooden tray, coffee and plates surrounding\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Molly Bolton for Taste Recipes<\/span><\/span><\/p>\n<h2>Hermit Cookie Variations<\/h2>\n<ul>\n<li><strong>Chop up dates: <\/strong>You can add chopped dates to the cookie dough for that butterscotch-esque flavor.<\/li>\n<li><strong>Top with icing:\u00a0<\/strong>For extra sweetness, top the cookies with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream cheese frosting<\/a> (you&#8217;ll have to refrigerate them if you use this). To keep it even simpler, some people sprinkle <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-turbinado-sugar\/\" data-name=\"www.tasteofhome.com\/article\/what-is-turbinado-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\">turbinado sugar<\/a> over the top.<\/li>\n<li><strong>Mix in chocolate:\u00a0<\/strong>It&#8217;s not uncommon to encounter chocolate chips in hermit cookies.<\/li>\n<\/ul>\n<h2>How to Store Hermit Cookies<\/h2>\n<p>You can keep hermit cookies in an airtight container at room temperature for up to a week.<\/p>\n<h3>Can you freeze hermit cookies?<\/h3>\n<p>You sure can! Since the cookies are moist, for best results, freeze them on a baking sheet in individual layers first. Once they&#8217;re frozen, you can transfer them to a freezer-safe bag and keep them there for up to three months.<\/p>\n<h2>Hermit Cookie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029125\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_6.jpg?fit=700%2C1024\" alt=\"Hermit Cookies Hero- Close up hermit cookies on plates\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Molly Bolton for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you make these drop cookie style?<\/h3>\n<p>Yes, you can, but traditionally, they&#8217;re made as bars and cut into rectangles.<\/p>\n<h3>What are some egg substitutes I can use in this hermit cookie recipe?<\/h3>\n<p>There are several <a href=\"https:\/\/www.tasteofhome.com\/article\/using-egg-substitute\/\" data-name=\"www.tasteofhome.com\/article\/using-egg-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg substitutes<\/a> you can use, like flaxseed meal, chia seeds or aquafaba.<\/p>\n<h3>What should be served with hermit cookies?<\/h3>\n<p>Pair them with a cozy cup of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-hot-cocoa\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-hot-cocoa\/\" data-module=\"content engagement\" data-position=\"embedded links\">hot cocoa<\/a>, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-spiced-morning-mocha\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-spiced-morning-mocha\/\" data-module=\"content engagement\" data-position=\"embedded links\">spiced mocha<\/a> or an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/irish-coffee\/\" data-name=\"www.tasteofhome.com\/recipes\/irish-coffee\/\" data-module=\"content engagement\" data-position=\"embedded links\">Irish coffee<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Based on a traditional recipe that&#8217;s been enjoyed for more than 100 years, these old-fashioned soft and chewy hermit cookies are full of warming spices that taste like fall.<\/p>\n","protected":false},"author":7061,"featured_media":2034199,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305488,304423,304328,304288,305487,307153,304338,304515,307104,303966,304408,304368,303887,306848,304268,305501,304558,307189,324623,304388,303994,304150,303883,304403],"categories-v2":[308500,310461,309438,310802,308821,308988,308984,308481,259620,310796,310199,308992,308880,310155,308495,308813,308745,308478,309603,259483,310817,308910,310235,309177,308752,308528,309434,308476,308812],"coauthors":[51494],"recommended_recipes":[{"post_title":"Maple Cookies","post_link":"\/recipes\/vermont-maple-cookies\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHVP24_191647_MR_07_08_1_RMS.jpg"},{"post_title":"Giant Monster Cookies","post_link":"\/recipes\/giant-monster-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Giant-Monster-Cookies_EXPS_FT23_158479_EC_111523_6.jpg"},{"post_title":"Ranger Cookies","post_link":"\/recipes\/ranger-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg"},{"post_title":"Icebox Cookies","post_link":"\/recipes\/icebox-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_1023_JuliaHartbeck.jpg"},{"post_title":"Pizzelle Cookies","post_link":"\/recipes\/anise-pizzelle\/","post_image":"\/wp-content\/uploads\/2025\/04\/Pizzelle-Cookies_EXPS_TOHcom25_136961_MD_P2_04_1_65172.jpg"},{"post_title":"Vanilla Cookies","post_link":"\/recipes\/grandpa-s-cookies\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_4963_NicolePerry_7.jpg"},{"post_title":"Hanukkah Cookies","post_link":"\/recipes\/hanukkah-cookies\/","post_image":"\/wp-content\/uploads\/2020\/12\/Hanukkah-Cookies_EXPS_BBZ22_260167_DR_06_28_4b.jpg"},{"post_title":"Wookie Cookies","post_link":"\/recipes\/wookie-cookies\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_246050_AbbeyLittlejohn_09.jpg"},{"post_title":"Turtle Cookies","post_link":"\/recipes\/turtle-cookies\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_170508_JenaCarlin_12.jpg"},{"post_title":"Mice Cookies","post_link":"\/recipes\/mice-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5019_CT1334C27-2.jpg"},{"post_title":"Snowmen Cookies","post_link":"\/recipes\/snowmen-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Snowmen-Cookies_EXPS_HCCBZ18_16672_D05_22_6b.jpg"},{"post_title":"Snowman Cookies","post_link":"\/recipes\/snowman-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Snowman-Cookies_EXPS_TOHX25_4682_MD_P2_12_06_10b.jpg"},{"post_title":"Chewy Surprise Cookies","post_link":"\/recipes\/chewy-surprise-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12301_CCC10672D37A.jpg"},{"post_title":"Secret Kiss Cookies","post_link":"\/recipes\/secret-kiss-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Secret-Kiss-Cookies_EXPS_HCCBZ19_9957_E05_15_7b.jpg"},{"post_title":"Gnome Cookies","post_link":"\/recipes\/gnome-cookies\/","post_image":"\/wp-content\/uploads\/2020\/02\/Gnome-Cookies_EXPS_HCCBZ18_228359_D05_22_4b.jpg"},{"post_title":"Dracula Cookies","post_link":"\/recipes\/dracula-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps37596_HPF1448321D29A_WEB.jpg"},{"post_title":"Pilgrim Hat Cookies","post_link":"\/recipes\/pilgrim-hat-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pilgrim-Hat-Cookies_exps41428_TH132104D07_02_3b_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hermit-Cookies_EXPS_TOHD24_30133_MollyBolton_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hermits\/","name":"Hermit Cookies","datePublished":"2018-01-01","dateModified":"2024-08-19","prepTime":"PT25M","cookTime":"PT10M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Hermit-Cookies_EXPS_TOHD24_30133_MollyBolton_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Based on a traditional recipe that's been enjoyed for more than 100 years, these old-fashioned soft and chewy hermit cookies are full of warming spices that taste like fall.","recipeIngredient":["1\/3 cup raisins","1 cup all-purpose flour","1\/3 cup packed brown sugar","1\/2 teaspoon baking powder","1\/2 teaspoon ground ginger","1\/2 teaspoon ground cinnamon","1\/4 teaspoon salt","1\/4 cup molasses","3 tablespoons butter, melted","1 large egg white or 2 tablespoons egg substitute","1 teaspoon vanilla extract","1\/3 cup chopped walnuts"],"recipeInstructions":[{"@type":"HowToStep","name":"Soften the raisins","text":"Preheat the oven to 375\u00b0F. Cover the raisins with boiling water. Let them stand for five minutes, then drain and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"Whisk together the flour, brown sugar, baking powder, ginger, cinnamon and salt. In another bowl, combine the molasses, melted butter, egg white and vanilla extract. Stir the egg mixture into the dry ingredients until just moistened. Fold in the walnuts and raisins (note: the batter will be wet).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Divide the batter in half, then spread each half into a 12x2-inch rectangle, 2 inches apart, on a parchment-lined baking sheet. Bake until the edges are lightly browned and set, 10 to 15 minutes. Editor's Tip: It can be helpful to wet your hands before spreading the cookie dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool the cookies","text":"Transfer the cookie rectangles to a cutting board. With a serrated knife, cut the cookies diagonally into 1-1\/2-inch bars. Remove the cookies to wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_30133_MollyBolton_4.jpg?fit=700,1024"}],"recipeYield":"14 cookies","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 122 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"7mg cholesterol","sodiumContent":"87mg sodium","carbohydrateContent":"20g carbohydrate (12g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCoffee"},"reviewBody":"I baked these Hermits today - I doubled the cinnamon per recipe and then quadrupled the recipe. I baked the Hermits for 10 minutes and they came out of the oven soft, moist, and delicious. My husband will eat a dozen this weekend, and the rest I am freezing for Thanksgiving. A keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLobster"},"reviewBody":"I just made these today and they are fantastic! Easy to make, tastes like a ginger bread cookie with raisins and nuts. Great texture, soft and chewy. These will satisfy a sweet tooth without going over board!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"I thought these were more like biscotti hermits. Mine came out a little bit on the dry side. My family enjoyed them  but I do not think I will make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"30133","romance_copy_dek":"Based on a traditional recipe that's been enjoyed for more than 100 years, these old-fashioned soft and chewy hermit cookies are full of warming spices that taste like fall.","enhanced_recipe_title":"Hermit Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup raisins","IngredientText":"1\/3 cup raisins"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup packed brown sugar","IngredientText":"1\/3 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground ginger","IngredientText":"1\/2 teaspoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup molasses","IngredientText":"1\/4 cup molasses"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, melted","IngredientText":"3 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg white or 2 tablespoons egg substitute","IngredientText":"1 large egg white or 2 tablespoons egg substitute"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup chopped walnuts","IngredientText":"1\/3 cup chopped walnuts"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hermit-Cookies_EXPS_TOHD24_30133_MollyBolton_7.jpg","RecipeId":30133,"AttachmentSourceId":null,"AttachmentSource":"Molly Bolton for Taste Recipes","PhotoCredit":"Hermit Cookies Recipe photo by Molly Bolton for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Hermit-Cookies_EXPS_TOHD24_30133_MollyBolton_7.jpg","ContributorId":null,"Firstname":"Jeri","Lastname":"Tirmenstein","City":"Apache Junction","StateDescription":"Arizona","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. Bake: 10 min. + cooling","MinimumServingQuantity":14,"MaximumServingQuantity":14,"Yield":"14 cookies.","DigitalTitle":"Hermit Cookies","SubmittedTitle":"Hermits","RecipeTypeId":1,"AverageRating":4.67,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THN17_30133_D06_21_11b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":10,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Hermits","OriginalSourceProject":"Hermits","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called \"hermits\" because you can hide them out of sight, just like hermits, for days. They'll be just as good&mdash;maybe even better as the flavors blend and develop! &mdash;Jeri Tirmenstein, Apache Junction, Arizona","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 375\u00b0. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. ","SequenceNo":1},{"Direction":"   Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet).","SequenceNo":2},{"Direction":"   Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. 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