Hermits Drop Cookies
Submitted by happyeater
Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThese classic hermits are the drop cookie version you remember from grandma’s kitchen.
Spread the batter thin in a pan, bake for just 10 minutes at high heat, and slice into generous squares while warm.
The combo of butter, brown spices, and chopped raisins creates tender cookies with crispy edges and a soft, cake-like center.
They’re the kind of treat that disappears fast from the cookie jar.
Kitchen Tips
- Flour those raisins: Tossing chopped raisins in a bit of flour before folding them in keeps them from sinking to the bottom.
- Watch the oven: At 400°F, these bake lightning-fast. Check at 9 minutes to avoid overbaking.
- Cut while warm: Score the cookies into squares right after they come out of the oven for clean cuts that won’t crumble.
- Spice it up: This recipe uses equal parts cinnamon and cloves with a touch of nutmeg, but you can adjust the ratios to match your spice cabinet.
Ingredients
Directions
Cream butter and sugar.
Add eggs and beat about ½ minute after adding each egg.
Add milk and dry ingredients and lastly raisins, which have been slightly floured.
Spread about ⅓ inch thick in large tin.
Bake at 400℉ (200℃) for 10 minutes.
Cut in squares before taking from pan.
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