Old-fashioned, soft, spicy Hermit cookies have never really gone out of style, but they certainly could use a make-over. Here is an updated version designed to meet today’s taste for cleaner, brighter flavors and textures—with less fat and more fiber.
It is my latest go-to cookie because it lasts well, is very tasty, and nearly foolproof to make. I call it my formula cookie because it can be easily varied, depending on need, mood, and availability.
For example, the 2 cups of flour can be replaced with nearly any type or combination of flours. For best rising, I tend to use a base of at least 1 cup all-purpose flour. Any variety of dried fruits and nuts will work, I especially like to include dates because they are meltingly sweet and moist.
The ingredient variations listed below are a recent favorite, but don’t let that stop you! The warm spices of cinnamon, coriander, and ground ginger are an excellent combination that works well with a variety of dried fruits and nuts, especially dates, dried cranberries, and a few pumpkin seeds.
This cookie is easy to assemble and best of all, it requires only one bowl. The fairly heavy dough comes together very quickly, yielding a soft cookie when baked. Best when not overcooked, plan on about 10 minutes per batch. Store these airtight at room temperature for a week or longer.
2 cups AP flour, or of choice: 1-1/3 cups AP flour, 1/3 cup whole wheat flour, 1/3 cup cake flour
2 teaspoons warm spices of choice: 1 tsp. cinnamon, 1/2 tsp. coriander, 1/2 tsp. dried ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup quick oats
¾ cup dried fruit and nuts: 1/2 cup pitted dates, 2 tbsp. dried cranberries, 2 tbsp. pumpkin seeds
2 tablespoon oil: coconut, safflower, or canola
2/3 cup light or dark brown sugar
1/4 cup buttermilk or sour milk
1 teaspoon vanilla
- Preheat oven to 375°F. Line baking sheet with silpat or parchment.
- On waxed paper, sift flour through salt; mix in the oats, add the dried fruit, nuts and toss to coat.
- In mixing bowl, whisk egg and oil together, whisk in the brown sugar and milk, then the vanilla. Stir in dry ingredients with large spoon only to combine, it will be thick.
- Using a small scoop or form rounded teaspoons of dough and roll into balls, place 2″ apart on baking sheet. Flatten with a moistened fork while rounding the edges.
- Bake 9-11 minutes, until barely set and the tops begin to brown. They should be soft and seem undercooked; they will firm up as they cool. Cool on rack and repeat. Yield: 27 cookies.