Holiday Hermits

Hermit cookies are one of those old-school recipes that show up every holiday season in bake sale boxes and cookie tins. These are loaded with raisins, diced candied fruit, chopped walnuts, and rolled oats in a spiced buttermilk batter. They bake up soft, chewy, and packed with stuff in every bite.

The double sugar approach (white and brown sugar creamed with shortening) gives these cookies a deep, caramel-like sweetness and a chewy texture that stays soft for days. Buttermilk adds moisture and a slight tang that keeps the sweetness in check.

Cinnamon and nutmeg are the classic hermit spices. They warm the background without competing with the fruit and nuts that are really the stars.

Pro Tips

• Drop by teaspoonfuls for small, uniform cookies. This recipe makes five dozen, so keep them modest.
• Don’t overbake. Pull them at 12 minutes if the edges look set. They firm up as they cool and overbaked hermits turn dry and crumbly.
• Sift the flour, soda, salt, and spices together to distribute the leavening and spices evenly.
• Store in an airtight container. Hermits actually improve after a day or two as the flavors meld and the texture softens.

Variations

• Replace candied fruit with dried cranberries or chopped dried apricots for a more modern take.
• Add a teaspoon of ground ginger or allspice to the spice mix for more complexity.
• Drizzle cooled cookies with a simple powdered sugar glaze for a festive finish.