Hermits

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Easy
Yield:
about 5 dozen cookies

Times:

Prep: 35 min
Inactive Prep: --
Cook: 15 min
Total:: 50 min

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Ingredients

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups packed dark brown sugar
3 large eggs, plus 1 large egg, beaten, for brushing
2/3 cup molasses
3/4 cup golden raisins
3/4 cup dried cranberries
1 cup roughly chopped toasted walnuts
2 1/2 tablespoons finely chopped crystallized ginger

Directions

Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.

Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.

Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.

Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.

Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.

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Comments & Reviews

recipe Hermits
Jessica Wasilla, AK 10-28-2009
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better version of gingerbread cookie
Rated: 3 stars out of 5

If you like gingerbread cookies, you'll like this. However, the rolling the dough into a "log" part of this is strange and... difficult to do because of the consistancy of the dough. Next time, I will completely cover 2 pans, bake, and use a cookie cutter, making a prettier cookie. While the taster is good, it's appreance was not so much...and i like serving food that looks good and tastes good.Read more
recipe Hermits
Diana Sacramento, CA 12-16-2008
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Moist, chewy & delicious
Rated: 5 stars out of 5

I cannot believe most everyone would not love this. I made it for a Board of Directors meeting earlier this year and the men... loved it. I followed the receipe and they turned out moist, chewy (substance) and were so flavorful. Very good. Baking times always very with each oven. That's why I use an oven thermometer and not count on the controls on the oven.Read more
recipe Hermits
Emily Columbus, OH 10-26-2008
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Delicious
Rated: 4 stars out of 5

I had no problem with the baking time- 15 minutes at 375 was just about right and the texture was close to perfect. The only... thing I'd do differently is add more cranberries and ginger.Read more
recipe Hermits
Christi Falls, PA 09-28-2008
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"Log" Shape Confusing But Good Cookie!
Rated: 4 stars out of 5

I think the term "log" may have been the problem. I had to study the photo for a few min to figure out what was meant there.... Basically, you want a flat-ish rectangle about 1-2" wide, 10" long and with a depth of about 1/2" - 1" (that's after separating the dough into "log" portions, 6 if you're going for the whole recipe). I used a regular half-sheet nonstick pan, two to a pan, and baked them at 325F for 15 minutes. I actually could have baked them for a few minutes less. Overall, they turned out quite good. I substituted dried cherries for the golden raisins and doubled the amount of crystallized ginger. They were cakey, but not too dry. If you want a more chewy/fudgelike cookie, I'd recommend adding dates or more dried cranberries. Resist the urge to add more flour -- you want a very sticky dough.Read more
recipe Hermits
mary murrieta, CA 10-19-2007
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Needs more baking time
Rated: 2 stars out of 5

I love Hermits, but the 15 minutes were not enough baking time. They turned out way too gooey in the middle. The recipe... does not say how big a cookie sheet or how long the logs should be. Mine were about 11'' long and I used parchment paper underneath, so perhaps that contributed to it. I put them back in the oven and baked them about 12 minutes longer, but still wasn't happy with the outcome. The flavors of the ginger and cranberries were a nice addition, but I think I will stick with my old Hermit recipeRead more