Chewy and perfectly spiced, this treat from Maine is ready in under 30 minutes.
I noticed an omission, a cookie Id always seek out when I was little.
I then asked my grandmother, stepmom, and stepmoms parents to share their memories and tips.
Simply Recipes / Mark Beahm
What Are Hermit Cookies?
Others believe the name was adapted from a spice cookie from Europe.
Theyre often made with raisins, dried cranberries, and sometimes currants.
Simply Recipes / Mark Beahm
You could also swap the walnuts for pecans.
I included chopped dates andtoasted walnutsbecause those are my favorites.
Let them cool in the pan for at least 30 minutes before slicing.
Simply Recipes / Mark Beahm
you’re able to freeze the dough for up to 2 months.
I like to scoop before freezing and bake them straight from the freezer.
Transfer the frozen dough to a zip-top freezer bag.
Bake from frozen at 375F for 12 to 15 minutes.
Line 2 baking sheets with parchment paper.
you’re free to use a stand mixer with the paddle attachmentmix for about 3 minutes.
Pour in the milk and beat on low speed until incorporated.
Add the dry ingredients and fold with a rubber spatula until no dry spots of flour remain.
Add the chopped dates and walnuts and fold until evenly distributed through the dough.
Use a medium cookie scoop or a spoon to scoop about 2-tablespoon portions.
Evenly space 12 cookies on each baking sheet, about 3 inches apart.
The cookies should puff slightly, their centers should be set, and the edges should be golden brown.
Wait at least 5 minutes before transferring the cookies to a wire rack to finish cooling.
The cookies will keep in an airtight container on the counter for up to 5 days.
I like them best the day after baking.
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