These cookies are the best I’ve ever made. I adore chocolate chip cookies, but something about the warm spice and soft texture of these makes them truly delightful. These are the cookies I look forward to making most every fall. Do you have to make them in the fall? Absolutely not. You can make these any time of the year. They are so chewy and so flavorful, and I just love them. I’m thinking you will too. If you haven’t tried hermit cookies yet, you’re definitely missing out. You are in for a wonderful treat.
Let’s get these baking.
INGREDIENTS:
2 C. All-purpose flour
1 tsp. Baking soda
1/2 Tsp Kosher salt or 1/4 tsp fine salt
1 Tsp. Ground cinnamon
1/2 Tsp. Ground ginger
1/4 Tsp. Gound cloves
1 Stick of butter – Soft/room temp
3/4 C. Brown sugar – packed
1 Egg – room temp
1/3 C. Molasses
1 Tsp. Vanilla extract
1 C. Raisins
1/2 C. Pecans – chopped
2 Tbsp. Milk
DIRECTIONS:
- Preheat the oven to 350°F and line two baking sheet trays with a Silpat or parchment paper. Set them aside for later use.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Make sure to mix well so you don’t bite down on a chunk of baking soda later.
- In another bowl, add the butter and sugar. Beat together using an electric mixer until light and creamy. Add the egg and molasses and mix together until smooth.
- Gradually mix the flour in with a rubber spatula to avoid overmixing the batter. Once the batter is well combined, add the raisins and nuts. Gently fold them into the cookie dough until evenly distributed.
- If the dough seems too thick, you can add in the milk. I typically add it in anyway because it’s there and I don’t want to waste it.
- Drop by the spoonful onto the baking sheet tray about 1 inch apart. They won’t spread much, but try to keep enough space between them just in case.
- Bake for 9 to 12 minutes. (see notes) The edges should be set, and the center should be soft.
- Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
NOTES:
- These cookies are soft and chewy. For a chewier, crisp texture, cook them for the full 12 minutes. Keep an eye on them in case your oven runs hot. I tend to like these on the chewier side, so I bake mine for 10 minutes. You can choose which you prefer.
- If you can not have nuts, you can swap the nuts out for seeds. Untoasted sunflower seeds would be wonderful in here. You can also leave them out if you prefer.
- If you do not like raisins, you can leave them out and just make a spiced cookie. There are no judgments here.
- You can leave the milk out for a crisper texture in the cookie. I typically just add it.
- This recipe makes a lot of cookies, so if you want to cut this recipe in half, you most certainly can. For me, it makes about 25 to 30 cookies. You can decide on how many you want to make and how big of a cookie you want to have. Just make sure there is enough space between the cookies so they can spread out slightly. They are a pretty thin cookie, so do not be alarmed if they come out flat. That is their charm.
- You can keep these in a cookie jar for up to one week and in the fridge for longer. Just make sure they are covered.
- Try these cookies with some vanilla ice cream. So good.
