Hermits I

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Granulated sugar: 1 cup (200g)
• Light brown sugar: 1 cup (200g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1.25g)
• Ground cinnamon: 1 teaspoon (2.5g)
• Ground cloves: 1/4 teaspoon (1.25g)
• Unsalted butter, softened: 1 cup (225g)
• Large eggs: 2
• Molasses: 1 cup (200g)
• Raisins: 1 cup (100g)
• Chopped walnuts: 1/2 cup (50g)

Preparation Time:

15 minutes

Cooking Time:

12-15 minutes per batch

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves.
3. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the raisins and walnuts.
5. Drop rounded tablespoons of batter onto the prepared baking sheets, about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
7. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie (approximately):

• Calories: 180
• Fat: 9g
• Saturated fat: 5g
• Cholesterol: 30mg
• Sodium: 90mg
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 16g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Rich molasses flavor
• Spiced with cinnamon and cloves
• Studded with raisins and walnuts

User Comments:

• "These cookies are so addictive! The molasses flavor is perfect and the spices add a nice warmth."
• "I love the combination of raisins and walnuts. They give the cookies a great texture."
• "These are the best hermits I've ever had. They're so easy to make and they always turn out perfect."
• "I've been making these cookies for years and they're always a hit. They're a perfect fall treat."
• "These cookies are delicious! I love the way the molasses flavor pairs with the spices."

Special Precautions and Tips:

• If you don't have molasses, you can substitute an equal amount of dark corn syrup or maple syrup.
• If you don't have raisins, you can substitute an equal amount of chopped dried cranberries or cherries.
• If you don't have walnuts, you can substitute an equal amount of chopped pecans or almonds.
• Be sure to line the baking sheets with parchment paper, as the cookies may stick to the sheets.
• Let the cookies cool completely on a wire rack before storing them in an airtight container.