Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup raisins
- 1 cup chopped walnuts
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in the raisins and chopped walnuts.
7. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly browned.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 170
Fat: 8g
Carbohydrates: 23g
Protein: 2g
Sodium: 80mg
Sugar: 14g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- You can use other dried fruits, such as cranberries or chopped apricots, instead of raisins.
- You can use other nuts, such as pecans or almonds, instead of walnuts.
Variations:
- Add 1 tsp of grated orange zest to the dough for a citrusy twist.
- Replace the raisins with chocolate chips for a chocolatey version.
- Add 1/2 cup of shredded coconut to the dough for a tropical flavor.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them on a baking sheet and warm them in a 350°F (180°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped walnuts or raisins on top of the cookies for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before shaping.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for a few more minutes.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use clean utensils and equipment.
- Store the cookies in an airtight container to prevent contamination.
Food history:
Hermit cookies are an old-fashioned treat that date back to colonial times. They were originally made with molasses and spices, and were a popular snack for sailors on long voyages.
Flavor profiles:
These Brown Sugar Hermit Cookies are sweet and spicy, with a chewy texture and a nutty crunch.
Serving suggestions:
Serve these cookies as a snack or dessert, or pack them in a lunchbox for a sweet treat on the go.
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Taste: Sweet, Nutty, Spicy, Caramelized, Buttery