Hermit Cookies (makes about 18 cookies)

 My first introduction to Hermit Cookies was when I was in college and bought a package of Archway Hermit Cookies. These were soft, chewy rectangular cookies. I can't remember if they contained nuts, raisins or both. I just remember they were soft and chewy. Craving these cookies many years later, I went searching on-line for a recipe and found this one, which according to hard print copy I have “.... dates back to Sun-Maid's 1923 cookbook.” 

In writing up this post, I went searching on-line again for this Sun-Maid recipe. After multiple searches, sadly, I could not find it as this recipe is a variation of this Sun-Maid version. 

According to a 2016 article from Bon Appetit, there' no clear answer how this cookie got this name nor where it originated from. There are many varieties as a current search for “hermit cookie recipe” yielded over 3,000 results. If anything, this is a versatile cookie. 

Hermit Cookies 

¼ cup shortenting or butter, softened 

¼ cup sugar ¼ cup firmly packed brown sugar 

1 egg 

1 cup all purpose flour 

1 teaspoon baking powder 

1 teaspoon cinnamon 

½ teaspoon nutmeg 

1/8 teaspoon cloves (optional) 

½ cup raisins 

½ cup chopped walnuts 

Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit. 

In a large mixing bowl, combine shortening or butter, sugar, brown sugar and eggs; beat until light and fluffy. 

Add flour, baking powder, cinnamon, nutmeg and cloves, if using. Mix well. Stir in raisins and walnuts.

Drop dough by rounded teaspoons onto non-stick cookie sheet about 2 inches apart. Bake in oven for 12 – 15 minutes or until lightly browned. 

Cool cookies on wire rack. Store cooled cookies in airtight container.