These can be made into either drop cookies or bar cookies.

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Recipe Summary

Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.

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  • In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.

  • To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.

  • To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

Nutrition Facts

121 calories; protein 1.6g; carbohydrates 17.9g; fat 5.1g; cholesterol 21.8mg; sodium 84mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2003
Made these for a cookie exchange and Christmas gifts last year, this year everyone asked me to make them again. Old fashioned and favorful. Read More
(14)

Most helpful critical review

Rating: 3 stars
01/15/2016
added dried cranberries - omitted the nuts and didn't ice. Read More
42 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
05/29/2003
Made these for a cookie exchange and Christmas gifts last year, this year everyone asked me to make them again. Old fashioned and favorful. Read More
(14)
Rating: 5 stars
05/25/2009
I made bars and a few cookies. I substituted 1/2 cup of applesauce for 1/2 cup of butter. Tasted delicious. Read More
(12)
Rating: 5 stars
05/29/2003
this is fantastic! Because I have small children I simply substitute walnut paste for the nuts and I run the raisins thru my food processor before making. The best recipe I've found for hermits to date!!! Read More
(9)
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Rating: 5 stars
06/29/2008
I just made these for the first time and I will be making them frequently...excellent recipe my husband has been eating them all morning. I substituted nutmeg as I was out of ground cloves they are still delicious. They do taste better on day 2. Thanks for sharing. Read More
(9)
Rating: 5 stars
10/13/2003
These are great tasting. I had to bake it a bit longer than what the recipe called for. I have never made hermits before but always enjoyed them from a grocery store that went out of business quite a few years ago. So I want to say thank you for a great recipe that is comparable to the ones I use to buy Read More
(7)
Rating: 5 stars
12/11/2006
This is a remarkable cookie! My grandmother used to bake these cookies and I remember fighting with my grandfather for the last one! My grandparents have since passed and I could not find the recipe. Now I have it again! Some of my best childhood memories are baking with my grandmother and now I can share some of that with my children! Thank you so much for posting this recipe! Happy Holidays! Read More
(7)
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Rating: 5 stars
09/14/2002
Fabulous! I made these with granulated fructose for my Dad who's diabetic. Hermits were one of his favorites when I was young and he LOVED them! Very moist & tasty. One of my children liked them the other didn't. Will make again! Read More
(6)
Rating: 5 stars
08/31/2009
Just what I was looking for! Made the bar version and it filled my huge cookie sheet. Only change I made was substituting 1/2 c brown sugar for a 1/2 c of sugar. Omitted walnits. Smelled great while cooking and tasted great! Read More
(5)
Rating: 5 stars
01/21/2011
I have always loved hermits plus they are so easy to make. I had never put in molasses before but they were deeelish! I did have a little trouble tasting the raisins and nuts as the molasses does have a strong taste. But despite that they were awesome. Thank you for submitting the recipe. Read More
(4)
Rating: 3 stars
01/15/2016
added dried cranberries - omitted the nuts and didn't ice. Read More
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