Hermit Cookies

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Buttery brown sugar Hermit Cookies are chewy cookies with crisp edges, filled with nuts and raisins. Filled with warm spices, this is an unforgettable cookie that is subtly spiced and irresistible.

Hermit Cookies

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!

Chewy Hermit Cookies with nuts and raisins

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 1/3 cup of milk to the recipe in order to achieve the desired results. (The milk is unnecessary when using butter to make these cookies.)

Chewy Raisin Nut Hermit Cookies

Hermit Cookie Ingredients

  • 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
Hermit Cookies are subtly spiced and filled with nuts and raisins.

How To Make Hermit Cookies

  1. Preheat the oven to 350°F. Combine the butter and brown sugar in a large mixing bowl and beat to combine. Add the egg and beat again until smooth and fluffy.
  2. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Add the dry ingredients and beat to combine. Stir in the raisins and nuts.
  3. Drop generous 2 tablespoon portions onto a greased or parchment-lined baking sheet. Bake for 12-14 minutes, until golden brown on the edges. Transfer to a wire rack to cool completely.

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Chewy Raisin Nut Hermit Cookies

Hermit Cookies

Buttery brown sugar Hermit Cookies are chewy cookies with crisp edges, filled with nuts and raisins.
Pin Print Review
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 18 cookies

Ingredients 

  • ½ cup butter room temperature
  • 1 cup light brown sugar
  • 1 egg
  • cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts

Instructions

  • Preheat the oven to 350°F. Combine the butter and brown sugar in a large mixing bowl and beat to combine. Add the egg and beat again until smooth and fluffy.
  • In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Add the dry ingredients and beat to combine. Stir in the raisins and nuts.
  • Drop generous 2 tablespoon portions onto a greased or parchment-lined baking sheet. Bake for 12-14 minutes, until golden brown on the edges. Transfer to a wire rack to cool completely.

Nutrition

Calories: 167kcal · Carbohydrates: 24g · Protein: 2g · Fat: 8g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 23mg · Sodium: 101mg · Potassium: 101mg · Fiber: 1g · Sugar: 12g · Vitamin A: 173IU · Vitamin C: 1mg · Calcium: 28mg · Iron: 1mg
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Hermit Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Debbie says

    These look so awesome, with all of my favorite things combined for a perfect cookie. As I have celiac, would you have a suggestion for a gluten free flour that might work best in place of regular flour?

    • Mary Younkin says

      I haven’t tested this exact recipe with a GF flour blend, but this is my go-to blend.
      For every TWO cups of all-purpose flour, you’ll substitute:
      1¾ cups brown rice flour
      ½ cup tapioca starch
      ¼ cup potato starch
      1 teaspoon xanthan gum