Hermits, soft brown cookies filled with raisins and nuts, have been around since at least the 1870s. They keep very well, and it is thought that they are so named because they can be hidden away, like a hermit, for longer periods of time than most foods. I made these almost a week ago, and they taste as fresh now as they did then. This recipe is from 1913. Enjoy!!
- 1 1/2 cups packed brown sugar
- 1 cup softened butter (2 sticks)
- 3 eggs
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 3 1/2 cups all purpose flour
- 1 cup raisins
- 1 cup chopped nuts
- 1 cup chocolate chips
Yield: About 5 dozen cookies
Preheat oven to 375 degrees. Put butter in large mixing bowl and add brown sugar.
Cream together with a fork or pastry blender. Add eggs. ( These are lovely brown eggs fresh from the behinds of my neighbors’ chickens. )
Mix well. Add flour,
baking soda, cream of tartar, nutmeg, cinnamon, and cloves.
Mix well. Batter will be really stiff, but don’t worry, you’re burning calories like crazy and you need to because you’re about to eat 5 dozen cookies.
Add nuts, raisins, and chocolate chips and mix well.
Drop by large rounded tablespoonfuls onto greased cookie sheets.
Bake for 10 minutes or until golden brown.
Dunk in milk….because I said so.