- Cooking Time: 12-15 minutes
- Servings: 36 cookies (approx.)
- Preparation Time: 10 minutes
- 12 oz. (one and one-half sticks) unsalted butter
- 1/4 cup dark molasses
- 2 1/4 cups flour
- 1 cup sugar
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 3/4 tsp. ginger
- 1 cup walnuts
- 1 cup raisins
- 1 large egg
1) Preheat oven to 375 degrees.
2) Cream the butter and sugar in a mixer.
Add the egg and molasses and mix briefly, then add flour, baking soda and spices.
Mix until well blended and a slightly sticky but cohesive dough forms.
Add in the walnuts and raisins and mix briefly to incorporate.
3) Divide dough into three parts.
On a floured surface, roll each part into a thick rope (approx. one foot long). The dough might fall apart a bit - that's okay, just form it back together.
Place each rope on an ungreased cookie sheet, as separated as possible (they spread quite a bit during cooking, so I usually use two sheet pans).
4) Bake at 375 for 12-15 minutes. During that time, the hermits will spread. Be sure to pull the hermits when the edges just look cooked and the center still looks gooey; they'll finish up through residual heat but still stay nice and moist. Let them cool on the pan for a few minutes to solidify before moving, then transfer to a board or cooling rack (parchment paper helps).
Let cool fifteen minutes, then slice diagonally. They keep in zip top bags for a while and the flavor gets better as they sit.