Hermit Cookies

I am forever trying new cookie recipes. They don’t all make the cut as awesome new cookies that I am excited to share with you, but these cookies? Hermit Cookies make the cut. The abundance of chewy nuts and raisins may not thrill everyone, but I’m telling you, they’ve been a hit with us and with the friends who have shared them.

As evidenced by these Butter Tart Squares, Stuffed Apples, and Orange Spice Oatmeal Cookies, nuts and raisins make for some of the best desserts, don’t they? And for a few breakfast ideas you’re sure to love, try the Pecan Praline French Toast Bake, Carrot Cake Oatmeal, Favorite Slow Cooker Oatmeal, and Irish Raisin Soda Bread.

Raisin Cookies

I sent this last batch of Hermit Cookies home with a friend last week and she texted just a few minutes after leaving the house with the words, “Oh my word. Those Raisin Cookies… FABULOUS!” That’s a pretty strong rave review and I agree 100%! The cinnamon and spice flavors are just strong enough. And these cookies are a fun change from the classic Oatmeal Raisin Cookies that are a favorite for many. That said, if raisins aren’t your thing, these cookies are pretty awesome if you double the nuts and skip the raisins. Make them your own, friends!

This is a recipe from the Treasured Heritage Cookbook: Favorite Recipes of the John J.E. Miller Family. I met Esther Yoder in her bakery last year while visiting Sugarcreek, Ohio. After ringing up far too many baked goods for two people to enjoy (no regrets there at all), I spied this charming cookbook with all of her grandmother’s recipes in it. I have a weakness for cookbooks, especially family ones. This sweet cookbook is a collection of all their family’s old-fashioned recipes and I’m having a lot of fun playing with the recipes. I typically swap butter for the oleo, margarine, or shortening in older cookbooks. It’s simply easier for me, as I always have butter on hand, but rarely have the others. Feel free to use the original shortening instead if that’s easier for you. However, because the water content will be different, you’ll need to add ⅓ cup of milk to the recipe in order to achieve the desired results. (The milk is unnecessary when using butter to make these cookies.)

butter light brown sugar egg all-purpose flour kosher salt baking powder baking soda ground cinnamon ground nutmeg ground cloves raisins chopped pecans or walnuts